Slow-Roasted Kangaroo Rump with Wattleseed Rub and Beetroot Relish

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

A robust Australian game meat dish featuring slow-roasted kangaroo rump rubbed with earthy wattleseed and paired with a sweet and tangy beetroot relish. This australian-inspired beef ready in about 130 minutes pairs kangaroo rump, wattleseed ground, sea salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 20 min Cook: 110 min Serves 4 Australian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 275°F. Pat dry 2 lbs kangaroo rump and rub evenly with 2 tbsp ground wattleseed, 1 tsp sea salt, and 1 tsp black pepper. Drizzle 2 tbsp olive oil over meat and massage the rub in thoroughly.
  2. Step 2: Place the kangaroo rump on a roasting rack over a baking tray and slow roast in the oven for 1 hour 30 minutes until internal temperature reaches 130°F for medium-rare.
  3. Step 3: While the meat roasts, combine 2 diced medium peeled beetroot, 1 finely chopped small red onion, 2 tbsp apple cider vinegar, 1 tbsp brown sugar, 1/4 cup water, and 1 tsp fresh thyme leaves in a saucepan. Simmer over medium-low heat for 20 minutes until the beetroot is tender and the mixture thickens into a relish.
  4. Step 4: Remove the kangaroo rump from the oven and let rest for 10 minutes. Slice thinly and serve with the warm beetroot relish drizzled on top.

Frequently asked questions

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

Total time is about 130 minutes (20 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 Wattleseed 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 kangaroo rump from drying out.

Can I substitute ingredients in Slow-Roasted Kangaroo Rump with Wattleseed 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 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 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.

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