Slow-Roasted Kangaroo Shoulder with Pepperberry Jus

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

Tender slow-cooked kangaroo shoulder infused with Australian pepperberry spice and served with a rich jus. This australian-inspired beef ready in about 195 minutes pairs kangaroo shoulder roast, ground Australian pepperberry, sea salt 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: 180 min Serves 6 Australian cuisine 320 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 300°F. Rub 2 lbs kangaroo shoulder roast all over with 3 tbsp olive oil, 1 tbsp sea salt, 2 tsp ground Australian pepperberry, and 4 minced garlic cloves.
  2. Step 2: Place the roast in a roasting pan with 2 fresh rosemary sprigs and pour in 1 cup beef broth and 1/2 cup red wine around the meat.
  3. Step 3: Cover tightly with foil and roast in the oven for 3 hours, basting occasionally with pan juices, until the meat is fork-tender.
  4. Step 4: Remove the roast and keep warm. Pour pan juices into a saucepan and simmer over medium heat for 5-7 minutes until the jus thickens slightly.
  5. Step 5: Slice the kangaroo shoulder and serve drizzled with the pepperberry jus for a bold, earthy flavor.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Slow-Roasted Kangaroo Shoulder with Pepperberry Jus take to make?

Total time is about 195 minutes (15 min prep + 180 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 Shoulder with Pepperberry 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 shoulder roast from drying out.

Can I substitute ingredients in Slow-Roasted Kangaroo Shoulder with Pepperberry 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 Shoulder with Pepperberry 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 Shoulder with Pepperberry 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.

Related recipes