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

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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.

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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