Slow-Cooked Kangaroo Shoulder with Bush Tomato Sauce
Tender slow-cooked kangaroo shoulder simmered in a rich sauce infused with Australian bush tomatoes for a unique savory depth. This australian-inspired beef ready in about 195 minutes blends kangaroo shoulder, olive oil, large, diced onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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
- 1 large, diced onion
- 4, minced garlic cloves
- 1/2 cup bush tomato chutney
- 1 1/2 cups beef stock
- 1 cup red wine
- 3 sprigs fresh thyme sprigs
- 1 tsp sea salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large heavy-based pot over medium-high heat. Brown 2 lbs kangaroo shoulder on all sides for 5-6 minutes until a deep crust forms. Remove and set aside.
- Step 2: In the same pot, add 1 large diced onion and 4 minced garlic cloves. Sauté over medium heat for 5 minutes until softened and fragrant.
- Step 3: Stir in 1/2 cup bush tomato chutney, 1 1/2 cups beef stock, and 1 cup red wine, scraping the bottom to deglaze. Return the kangaroo shoulder to the pot along with 3 fresh thyme sprigs, 1 tsp sea salt, and 1/2 tsp black pepper.
- Step 4: Bring to a gentle simmer, cover with a tight-fitting lid, reduce heat to low, and cook for 3 hours until the meat is tender and falls apart easily.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Kangaroo Shoulder with Bush Tomato Sauce take to make?
Total time is about 195 minutes (15 min prep + 180 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Slow-Cooked Kangaroo Shoulder with Bush Tomato Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Slow-Cooked Kangaroo Shoulder with Bush Tomato Sauce?
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 Sauce for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Sauce?
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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