Slow-Roasted Kangaroo Rump with Pepperberry Jus and Roasted Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Lean kangaroo rump slow-roasted to tender perfection, served with a pepperberry-infused jus and caramelized Australian root vegetables. This australian-inspired beef ready in about 120 minutes pairs kangaroo rump, sea salt, cracked black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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: 15 min Cook: 105 min Serves 4 Australian cuisine 400 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 275°F (135°C). Rub 2 lbs kangaroo rump with 1 1/2 tsp sea salt, 1 tsp cracked black pepper, and 2 tbsp olive oil. Place in a roasting pan.
  2. Step 2: Roast kangaroo rump uncovered for 1 hour 45 minutes until internal temperature reaches 130°F for medium rare.
  3. Step 3: Meanwhile, toss 3 chopped carrots, 3 parsnips, and 1 cubed sweet potato with 1 tbsp olive oil, 2 tsp fresh thyme leaves, and a pinch of salt. Spread on a baking sheet and roast for 40 minutes, turning halfway until caramelized.
  4. Step 4: For the jus, crush 1 tbsp dried Tasmanian pepperberries in a mortar and pestle. In a saucepan, combine 1 1/2 cups beef stock and 1/2 cup red wine, bring to a simmer.
  5. Step 5: Add the crushed pepperberries and reduce the sauce by half until slightly thickened, then whisk in 2 tbsp butter off the heat for shine.
  6. Step 6: Rest the kangaroo rump for 10 minutes, then slice thinly and serve with the roasted root vegetables and pepperberry jus.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Roasted Kangaroo Rump with Pepperberry Jus and Roasted Root Vegetables take to make?

Total time is about 120 minutes (15 min prep + 105 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 and Roasted Root Vegetables?

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 Jus and Roasted Root Vegetables?

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 and Roasted Root Vegetables 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 and Roasted Root Vegetables?

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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