Slow-Roasted Kangaroo Rump with Wattleseed Spiced Jus

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

Tender kangaroo rump slow-roasted and paired with a rich jus infused with native wattleseed, capturing Australia’s bushfood heritage. This australian-inspired beef ready in about 130 minutes pairs kangaroo rump roast, ground wattleseed, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, 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: 115 min Serves 6 Australian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 275°F. Rub 2 lbs kangaroo rump roast evenly with 3 tbsp olive oil, 4 minced garlic cloves, 1 1/2 tsp sea salt, 1 tsp black pepper, and 1 tbsp ground wattleseed. Place 2 rosemary sprigs on top.
  2. Step 2: Transfer the roast to a roasting tray and cook low and slow for 1 hour 45 minutes until an internal temperature of 125°F for medium-rare is reached.
  3. Step 3: Remove the roast from the oven and cover loosely with foil to rest for 15 minutes.
  4. Step 4: Meanwhile, place the roasting tray over medium heat on the stove, add 1/2 cup red wine to deglaze the pan, scraping up browned bits; add 2 cups beef stock and simmer until reduced by half.
  5. Step 5: Stir in 2 tbsp butter to finish the jus until glossy and slightly thickened. Slice the kangaroo rump thinly and serve with the wattleseed jus spooned over.

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Frequently asked questions

How long does Slow-Roasted Kangaroo Rump with Wattleseed Spiced Jus take to make?

Total time is about 130 minutes (15 min prep + 115 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 Spiced Jus?

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 roast from drying out.

Can I substitute ingredients in Slow-Roasted Kangaroo Rump with Wattleseed Spiced Jus?

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 Spiced Jus for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Spiced Jus?

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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