Kangaroo tail bourguignon

The classic French bœuf bourguignon, made popular by Julia Child, gets an Indigenous Australian twist, Nornie Bero-style! Rather than using chuck or brisket, this version uses kangaroo tail, slow cooked in plenty of red wine and enriched with Indigenous seasonings pepperberry, cinnamon myrtle and bush tomato.

• serves

  6

• prep

  15 minutes

• cook

  2:20 hours

• difficulty

  Easy

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Ingredients

• 1 kg kangaroo tail pieces (see Note)
• Salt and ground pepperberry
• Extra virgin olive oil, for drizzling
• 2 tbsp butter
• 1 onion, finely chopped
• 1 leek, thinly sliced
• 1 large carrot, finely chopped
• ½ tsp whole pepperberries
• 4 garlic cloves, finely chopped
• 2 tbsp plain flour
• 1 litre red wine
• 2 pepperberry leaves
• 3 cinnamon myrtle leaves
• 1 tbsp ground bush tomato
• 1 cup (250 ml) beef stock
• 2 cups mushrooms

Instructions

1. Preheat the oven to 170˚C (fan-forced). Season the kangaroo pieces well with salt and ground pepperberry. Heat a drizzle of oil in a large, heavy-based saucepan over medium-high heat. Sear the kangaroo pieces in batches until browned on all sides. Remove to a plate and set aside.
2. Return the pan to the heat with 1 tbsp butter, then add the onion, leek and carrot and cook, stirring, until softened. Add the whole pepperberries and garlic and cook for a further 1-2 minutes, or until fragrant. Stir through the flour until the vegetables are evenly coated, then return the kangaroo pieces (with any resting juices) and wine to the pan. Bring to a simmer and cook for 10 minutes, or until the wine reduces slightly. Stir through the pepperberry leaves, cinnamon myrtle leaves, ground bush tomato and beef stock. Cover and bake for 2-2½ hours.
3. In the last 30 minutes of cook time, heat the remaining 1 tbsp butter in a large, heavy-based frying pan with a drizzle of oil. Add the whole mushrooms and cook, until lightly browned. Add the mushrooms to the kangaroo tail bourguignon and bake for the remaining 30 minutes of cook time. The meat should be falling off the bone. Remove the pan from the oven and serve.

Note

Kangaroo tail pieces are available online or can be ordered through butchers.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.