Slow-Roasted Kangaroo Rump with Pepperberry Jus
Tender slow-roasted kangaroo rump infused with native pepperberries, finished with a rich red wine jus. This australian-inspired beef ready in about 75 minutes pairs (900g) kangaroo rump roast, ground native pepperberries, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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.
Ingredients
- 2 lbs (900g) kangaroo rump roast
- 2 tsp ground native pepperberries
- 2 tbsp olive oil
- 1 1/2 tsp sea salt
- 1 tsp black pepper
- 3, smashed garlic cloves
- 3 fresh rosemary sprigs
- 1 cup red wine
- 1 cup beef stock
- 1 tbsp butter
Instructions
- Step 1: Preheat oven to 275°F. Rub 2 lbs kangaroo rump roast all over with 2 tbsp olive oil, 2 tsp ground native pepperberries, 1 1/2 tsp sea salt, and 1 tsp black pepper.
- Step 2: Heat a heavy ovenproof skillet over medium-high heat. Sear the kangaroo rump for 3 minutes per side until browned. Add 3 smashed garlic cloves and 3 fresh rosemary sprigs to the pan.
- Step 3: Transfer skillet to the preheated oven and roast for 45-50 minutes until internal temperature reaches 130°F for medium-rare.
- Step 4: Remove the kangaroo from the oven and tent loosely with foil to rest for 10 minutes.
- Step 5: Meanwhile, place the skillet over medium heat. Add 1 cup red wine and 1 cup beef stock, scraping up browned bits from the pan. Simmer until reduced by half and slightly thickened, about 7 minutes.
- Step 6: Remove from heat and whisk in 1 tbsp butter until glossy.
- Step 7: Slice the rested kangaroo rump thinly against the grain, drizzle with the pepperberry jus, and serve immediately.
Frequently asked questions
How long does Slow-Roasted Kangaroo Rump with Pepperberry Jus take to make?
Total time is about 75 minutes (15 min prep + 60 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 Jus?
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 (900g) kangaroo rump roast from drying out.
Can I substitute ingredients in Slow-Roasted Kangaroo Rump with Pepperberry Jus?
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 Jus 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 Jus?
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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