Slow-Cooked Kangaroo Shoulder with Wattleseed and Native Pepperberry

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

A robust slow-cooked kangaroo shoulder infused with Australian wattleseed and pepperberry for a deep, earthy flavor. This australian-inspired beef ready in about 215 minutes pairs wattleseed, ground, native pepperberry, crushed, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 195 min Serves 4 Australian cuisine 420 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 300°F. Rub 2 lbs kangaroo shoulder chunks with 2 tsp ground wattleseed, 1 tsp crushed native pepperberry, 1 1/2 tsp salt, and 1 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large ovenproof Dutch oven over medium-high heat. Brown the kangaroo pieces on all sides, about 5 minutes total, then remove and set aside.
  3. Step 3: Add 1 large sliced onion, 3 chopped carrot chunks, 2 chopped celery stalks, and 4 smashed garlic cloves to the pot. Sauté for 5 minutes until softened and fragrant.
  4. Step 4: Stir in 2 tbsp tomato paste and cook for 1 minute. Pour in 1 cup red wine and 2 cups beef stock, scraping the bottom to deglaze.
  5. Step 5: Return the kangaroo to the pot, add 3 sprigs of fresh thyme, cover tightly, and transfer to the oven. Cook low and slow for 3 hours until the meat is tender and falling apart.
  6. Step 6: Remove the thyme sprigs and serve the kangaroo with the rich sauce and vegetables.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Slow-Cooked Kangaroo Shoulder with Wattleseed and Native Pepperberry take to make?

Total time is about 215 minutes (20 min prep + 195 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 Wattleseed and Native Pepperberry?

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 wattleseed, ground from drying out.

Can I substitute ingredients in Slow-Cooked Kangaroo Shoulder with Wattleseed and Native Pepperberry?

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 Wattleseed and Native Pepperberry 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 Wattleseed and Native Pepperberry?

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.

Related recipes