Slow-Roasted Kangaroo Rump with Pepperberry and Bush Tomato Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender kangaroo rump slow-roasted and served with a rich sauce infused with native pepperberry and bush tomatoes, highlighting Australia's unique flavors. This australian-inspired beef ready in about 165 minutes blends kangaroo rump roast, olive oil, chopped dried bush tomatoes 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 320 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.

Prep: 15 min Cook: 150 min Serves 6 Australian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 275°F. Rub 2 lbs kangaroo rump roast all over with 3 tbsp olive oil, 1 tsp sea salt, and 1 tsp black pepper.
  2. Step 2: Heat a heavy ovenproof pan over medium-high heat and sear the kangaroo rump for 3 minutes per side until browned and crusted.
  3. Step 3: Remove the roast and add 3 minced garlic cloves and 1/3 cup chopped dried bush tomatoes to the pan, sauté for 1 minute until fragrant.
  4. Step 4: Deglaze the pan with 1 cup red wine, scraping up browned bits, then add 1 cup beef stock, 1 tsp crushed native pepperberry, and 2 sprigs fresh thyme.
  5. Step 5: Return the roast to the pan, cover tightly with foil, and roast in the oven for 2 to 2.5 hours until tender.
  6. Step 6: Remove the roast and let rest for 10 minutes before slicing. Simmer the pan sauce over medium heat for 5 minutes until slightly thickened, then strain and serve over sliced kangaroo.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Roasted Kangaroo Rump with Pepperberry and Bush Tomato Sauce take to make?

Total time is about 165 minutes (15 min prep + 150 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Slow-Roasted Kangaroo Rump with Pepperberry and 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-Roasted Kangaroo Rump with Pepperberry and 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-Roasted Kangaroo Rump with Pepperberry and 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-Roasted Kangaroo Rump with Pepperberry and 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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