Slow-Braised Kangaroo Ragu with Native Pepperberries

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

A rich slow-braised kangaroo ragu accented with native Australian pepperberries, served over creamy polenta. This australian-inspired beef ready in about 160 minutes pairs kangaroo shoulder, diced, olive oil, medium onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb kangaroo shoulder, diced
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 1 medium carrot, finely diced
• 1 celery stalk, finely diced
• 3 cloves garlic cloves, minced
• 14 oz canned crushed tomatoes
• 1/2 cup dry red wine
• 1 cup beef broth
• 1 tsp dried native pepperberries, crushed
• 3 sprigs fresh thyme sprigs
• to taste salt
• to taste black pepper
• 1 cup polenta
• 4 cups water
• 2 tbsp butter
• 1/4 cup Parmesan cheese, grated

Instructions

1. Step 1: Heat 2 tbsp olive oil in a heavy-bottomed pot over medium-high heat. Add 1 lb diced kangaroo shoulder and brown on all sides for 5-7 minutes, then remove and set aside.
2. Step 2: In the same pot, add 1 medium finely chopped onion, 1 medium finely diced carrot, and 1 finely diced celery stalk. Sauté for 6-8 minutes until softened. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Pour in 1/2 cup dry red wine, scraping the bottom of the pot to deglaze. Add back the browned kangaroo, 14 oz crushed tomatoes, 1 cup beef broth, 1 tsp crushed native pepperberries, 3 sprigs fresh thyme, and salt and black pepper to taste.
4. Step 4: Bring to a simmer, then reduce heat to low and cover. Braise gently for 2 hours, stirring occasionally, until the meat is tender and sauce thickens.
5. Step 5: Meanwhile, bring 4 cups water to a boil in a saucepan. Gradually whisk in 1 cup polenta. Reduce heat to low and cook, stirring frequently, for 20-25 minutes until creamy. Stir in 2 tbsp butter and 1/4 cup grated Parmesan cheese.
6. Step 6: Serve the kangaroo ragu ladled over the creamy polenta, garnished with extra thyme if desired.