Slow-Roasted Kangaroo Rump with Pepperberry Jus and Sweet Potato Mash

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

Tender kangaroo rump slow-roasted and paired with a pepperberry-spiced jus and creamy sweet potato mash, highlighting native Australian flavors. This australian-inspired beef ready in about 60 minutes pairs steaks (5 oz each) kangaroo rump steaks, sea salt, ground 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: 45 min Serves 4 Australian cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 275°F (135°C). Season 4 kangaroo rump steaks with 1 1/2 tsp sea salt and 1 tsp ground black pepper. Heat 2 tbsp olive oil in a heavy oven-safe skillet over medium-high heat and sear steaks for 2 minutes per side until browned.
  2. Step 2: Transfer the skillet to the preheated oven and roast the kangaroo steaks for 20-25 minutes until internal temperature reaches 130°F (54°C) for medium-rare.
  3. Step 3: Remove steaks and let rest while you prepare the jus. In the same skillet, add 1 tsp crushed dried Australian pepperberries and 1 cup beef stock. Simmer over medium heat, scraping browned bits, until reduced by half and slightly thickened, about 5 minutes.
  4. Step 4: Peel and chop 2 large sweet potatoes into chunks. Boil in salted water for 15 minutes until tender. Drain, then mash with 3 tbsp unsalted butter, 1/4 cup milk, and 1 tbsp chopped fresh thyme until creamy.
  5. Step 5: Slice the rested kangaroo rump steaks and serve drizzled with pepperberry jus alongside the sweet potato mash.

Frequently asked questions

How long does Slow-Roasted Kangaroo Rump with Pepperberry Jus and Sweet Potato Mash take to make?

Total time is about 60 minutes (15 min prep + 45 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 Sweet Potato Mash?

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 sea salt from drying out.

Can I substitute ingredients in Slow-Roasted Kangaroo Rump with Pepperberry Jus and Sweet Potato Mash?

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 Sweet Potato Mash 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 Sweet Potato Mash?

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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