Slow-Roasted Kangaroo Rump with Wattleseed Pepper Rub and Beetroot Relish

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

Lean kangaroo rump slow-roasted with a fragrant wattleseed and cracked pepper rub, paired with a sweet and tangy beetroot relish that balances the gamey flavor. This australian-inspired beef ready in about 70 minutes pairs pounds kangaroo rump, tablespoon wattleseed powder, teaspoon, crushed black peppercorns for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 10 min Cook: 60 min Serves 4 Australian cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat your oven to 275°F (135°C). In a small bowl, mix 1 tablespoon wattleseed powder, 1 teaspoon crushed black peppercorns, and 1 teaspoon sea salt.
  2. Step 2: Rub 2 pounds kangaroo rump evenly with 2 tablespoons olive oil, then coat thoroughly with the wattleseed and pepper mixture. Place the meat on a roasting rack inside a baking tray.
  3. Step 3: Roast the kangaroo rump in the oven for approximately 45-60 minutes until the internal temperature reaches 130°F for medium-rare. Remove from oven and loosely cover with foil to rest for 10 minutes.
  4. Step 4: While the meat rests, prepare the beetroot relish by combining 1 cup diced cooked beetroot, 2 tablespoons red wine vinegar, 1 tablespoon brown sugar, 1 small minced shallot, and 1 teaspoon fresh thyme leaves in a bowl. Stir until the sugar dissolves and flavors meld.
  5. Step 5: Slice the rested kangaroo rump thinly against the grain and serve with spoonfuls of the beetroot relish for a rich and earthy accompaniment.

Frequently asked questions

How long does Slow-Roasted Kangaroo Rump with Wattleseed Pepper Rub and Beetroot Relish take to make?

Total time is about 70 minutes (10 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 Wattleseed Pepper Rub and Beetroot Relish?

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 pounds kangaroo rump from drying out.

Can I substitute ingredients in Slow-Roasted Kangaroo Rump with Wattleseed Pepper Rub and Beetroot Relish?

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 Wattleseed Pepper Rub and Beetroot Relish 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 Wattleseed Pepper Rub and Beetroot Relish?

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.

Related recipes