Slow-Roasted Kangaroo Rump with Wattleseed Rub and Bush Tomato Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender slow-roasted kangaroo rump rubbed with aromatic wattleseed and served with a rich bush tomato and red wine sauce. This australian-inspired beef ready in about 105 minutes blends kangaroo rump roast, ground wattleseed, salt into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 90 min Serves 4 Australian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 275°F. In a small bowl, combine 2 tbsp ground wattleseed, 1 1/2 tsp salt, and 1 tsp black pepper. Rub this spice mixture evenly over all sides of a 2 lb kangaroo rump roast.
  2. Step 2: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear the kangaroo roast for 3 minutes per side until browned and fragrant.
  3. Step 3: Transfer the skillet with the roast to the preheated oven and slow-roast for 1 hour 15 minutes, or until internal temperature reaches 130°F for medium-rare.
  4. Step 4: While the roast cooks, in a saucepan over medium heat, sauté 1 cup chopped onion and 3 minced garlic cloves for 5 minutes until softened and translucent.
  5. Step 5: Add 1 cup dry red wine and simmer for 5 minutes until reduced by half. Stir in 1/4 cup bush tomato paste, 1 cup beef stock, and 3 fresh thyme sprigs. Simmer uncovered for 15 minutes until the sauce thickens and coats the back of a spoon.
  6. Step 6: Remove thyme sprigs from sauce. Let the roast rest for 10 minutes after removing it from the oven, then slice thinly and serve topped with the bush tomato sauce.

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Frequently asked questions

How long does Slow-Roasted Kangaroo Rump with Wattleseed Rub and Bush Tomato Sauce take to make?

Total time is about 105 minutes (15 min prep + 90 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Slow-Roasted Kangaroo Rump with Wattleseed Rub and Bush Tomato Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Slow-Roasted Kangaroo Rump with Wattleseed Rub and Bush Tomato Sauce?

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 Bush Tomato Sauce 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 Bush Tomato Sauce?

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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