Slow-Roasted Kangaroo Rump with Pepperberry and Davidson’s Plum Sauce

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

Tender slow-roasted kangaroo rump paired with a rich, tangy sauce made from native pepperberries and Davidson’s plum, highlighting unique Australian flavors. This australian-inspired beef ready in about 105 minutes blends kangaroo rump roast, olive oil, crushed dried native pepperberries 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: 90 min Serves 6 Australian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 275°F. Rub 2 tbsp olive oil, 1 tsp salt, 1 tsp black pepper, and 1 tbsp crushed dried native pepperberries evenly over 2 lbs kangaroo rump roast.
  2. Step 2: Heat a heavy oven-safe skillet over medium-high heat. Sear the kangaroo roast for 3 minutes on each side until browned and fragrant.
  3. Step 3: Transfer the skillet to the preheated oven and roast the kangaroo for 1 hour 15 minutes, or until the internal temperature reaches 130°F for medium-rare, turning halfway through.
  4. Step 4: While the roast cooks, combine 1/3 cup Davidson’s plum jam, 2 tbsp red wine vinegar, 1/2 cup beef broth, 3 minced garlic cloves, and 2 tsp chopped fresh thyme in a small saucepan. Simmer over medium heat for 10 minutes until the sauce thickens and coats the back of a spoon.
  5. Step 5: Remove the roast from the oven, let rest for 10 minutes, then slice thinly and serve drizzled with the pepperberry and Davidson’s plum sauce.

Frequently asked questions

How long does Slow-Roasted Kangaroo Rump with Pepperberry and Davidson’s Plum Sauce take to make?

Total time is about 105 minutes (15 min prep + 90 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 Davidson’s Plum 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 Davidson’s Plum 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 Davidson’s Plum 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 Davidson’s Plum 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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