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

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.

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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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