Slow-Roasted Kangaroo Rump with Pepperberry Glaze

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

Tender slow-roasted kangaroo rump glazed with a pepperberry-infused sauce, highlighting Australia's native spices and lean game meat. This australian-inspired beef ready in about 125 minutes pairs kangaroo rump roast, crushed dried Tasmanian pepperberry, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, 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: 15 min Cook: 110 min Serves 6 Australian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 275°F. In a small bowl, combine 1 tbsp crushed Tasmanian pepperberry, 3 tbsp honey, 2 tbsp red wine vinegar, and 2 tbsp olive oil to make the glaze.
  2. Step 2: Rub 1 tsp sea salt, 1 tsp black pepper, and 3 minced garlic cloves evenly over the 2 lbs kangaroo rump roast. Place 2 sprigs of fresh rosemary on top.
  3. Step 3: Place the kangaroo roast in a roasting pan and slow roast in the oven for 1 hour 30 minutes, basting every 30 minutes with the pepperberry glaze.
  4. Step 4: Increase oven temperature to 400°F and roast for an additional 10 minutes to caramelize the glaze and create a flavorful crust.
  5. Step 5: Remove from oven, rest for 10 minutes before slicing thinly against the grain, and serve drizzled with remaining glaze.

Frequently asked questions

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

Total time is about 125 minutes (15 min prep + 110 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 Glaze?

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 roast from drying out.

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

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 Glaze 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 Glaze?

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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