Slow-Roasted Kangaroo Rump with Pepperberry and Rosemary

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

Lean kangaroo rump slow-roasted with native Tasmanian pepperberries and fresh rosemary for a tender, flavorful main dish. This australian-inspired beef ready in about 115 minutes pairs kangaroo rump, crushed Tasmanian pepperberries, chopped fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 25 min Cook: 90 min Serves 4 Australian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat the oven to 275°F (135°C). In a small bowl, combine 3 tbsp olive oil, 4 minced garlic cloves, 1 tsp crushed Tasmanian pepperberries, 2 tbsp chopped fresh rosemary, 1 1/2 tsp salt, and 1 tsp black pepper to make a marinade.
  2. Step 2: Rub the marinade all over the 2 lbs kangaroo rump, coating evenly, and let it rest at room temperature for 20 minutes.
  3. Step 3: Place the kangaroo rump in a roasting pan and roast in the preheated oven for 1 hour 30 minutes, or until an internal temperature of 130°F (54°C) for medium-rare is reached.
  4. Step 4: Remove the meat and cover loosely with foil to rest. Meanwhile, pour 1/2 cup red wine and 1/2 cup beef broth into the roasting pan and simmer over medium heat on the stove for 5-7 minutes until the sauce thickens slightly.
  5. Step 5: Slice the kangaroo rump thinly against the grain and serve drizzled with the pepperberry rosemary pan sauce.

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Frequently asked questions

How long does Slow-Roasted Kangaroo Rump with Pepperberry and Rosemary take to make?

Total time is about 115 minutes (25 min prep + 90 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-Roasted Kangaroo Rump with Pepperberry and Rosemary?

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 rump from drying out.

Can I substitute ingredients in Slow-Roasted Kangaroo Rump with Pepperberry and Rosemary?

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 Rosemary 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-Roasted Kangaroo Rump with Pepperberry and Rosemary?

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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