Slow-Cooked Kangaroo Shoulder with Bush Tomato Relish

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

Rich and tender slow-cooked kangaroo shoulder paired with a tangy bush tomato relish, highlighting Australia's unique native flavors. This Australian-inspired beef recipe, ready in about 210 minutes, pairs kangaroo shoulder, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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

• 2 lbs kangaroo shoulder
• 2 tbsp olive oil
• 4 cloves, minced garlic cloves
• 1 tsp dried thyme
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 cup beef broth
• 1/2 cup red wine
• 1/2 cup, chopped bush tomatoes (dried)
• 1 small, finely chopped red chili
• 1 medium, finely diced red onion
• 2 tbsp apple cider vinegar
• 1 tbsp brown sugar

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 325°F. Rub 2 lbs kangaroo shoulder with 2 tbsp olive oil, 4 minced garlic cloves, 1 tsp dried thyme, 1 1/2 tsp salt, and 1 tsp black pepper. Sear in a hot oven-safe pan over medium-high heat for 3-4 minutes per side until browned.
2. Step 2: Add 1 cup beef broth and 1/2 cup red wine to the pan. Cover tightly with foil and place in the oven. Slow cook for 3 hours until the meat is very tender and pulls apart easily.
3. Step 3: While the meat cooks, combine 1/2 cup chopped dried bush tomatoes, 1 small finely chopped red chili, 1 medium finely diced red onion, 2 tbsp apple cider vinegar, and 1 tbsp brown sugar in a bowl. Mix well and refrigerate for at least 30 minutes to develop flavors.
4. Step 4: Remove the kangaroo from the oven and rest for 10 minutes. Serve the shredded meat alongside the chilled bush tomato relish for a vibrant contrast.