Slow-Cooked Kangaroo Shoulder with Bush Tomato Relish

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Rich and tender slow-cooked kangaroo shoulder paired with a tangy bush tomato relish, highlighting Australia's unique native flavors. This australian-inspired beef ready in about 210 minutes pairs kangaroo shoulder, olive oil, minced 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.

Prep: 20 min Cook: 190 min Serves 4 Australian cuisine 400 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Slow-Cooked Kangaroo Shoulder with Bush Tomato Relish take to make?

Total time is about 210 minutes (20 min prep + 190 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Kangaroo Shoulder with Bush Tomato Relish?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep kangaroo shoulder from drying out.

Can I substitute ingredients in Slow-Cooked Kangaroo Shoulder with Bush Tomato Relish?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Kangaroo Shoulder with Bush Tomato Relish for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Kangaroo Shoulder with Bush Tomato Relish?

Australian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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