Slow-Roasted Kangaroo with Pepperberry and Beetroot Relish

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

Tender slow-roasted kangaroo loin enhanced by native Tasmanian pepperberry, paired with a sweet and tangy beetroot relish. This australian-inspired beef ready in about 65 minutes pairs kangaroo loin, crushed Tasmanian pepperberry, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 15 min Cook: 50 min Serves 4 Australian cuisine 280 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 275°F. Rub 1 lb kangaroo loin all over with 2 tbsp olive oil, 1 tsp sea salt, 1/2 tsp black pepper, and 1 tsp crushed Tasmanian pepperberry.
  2. Step 2: Place the kangaroo loin on a roasting tray and cook in the oven for 45-50 minutes until internal temperature reaches 130°F for medium-rare. Remove and rest for 10 minutes.
  3. Step 3: Meanwhile, combine 2 diced medium peeled beetroot, 1 finely chopped small red onion, 3 tbsp apple cider vinegar, 2 tbsp brown sugar, 1/4 cup water, and 1 tsp chopped fresh thyme in a saucepan over medium heat.
  4. Step 4: Simmer the beetroot mixture for 20 minutes until the relish thickens and beetroot is tender but retains some texture.
  5. Step 5: Slice the kangaroo loin thinly and serve topped with the warm beetroot relish.

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 with Pepperberry and Beetroot Relish take to make?

Total time is about 65 minutes (15 min prep + 50 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 with Pepperberry 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 loin from drying out.

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

Related recipes