serves
6
prep
30 minutes
cook
4:30 hours
difficulty
Easy
serves
6
people
preparation
30
minutes
cooking
4:30
hours
difficulty
Easy
level
Stream free On Demand
Soulful Food
episode • The Cook Up with Adam Liaw • cooking • 24m
G
episode • The Cook Up with Adam Liaw • cooking • 24m
G
Ingredients
- 1 ½ star anise
- 1 ½ tsp black peppercorns
- 1 ½ tsp pepperberries (whole)
- 1 tsp bush tomato
- 2 tbsp vegetable oil
- 2 kg kangaroo tail pieces (see Note)
- 700 ml port
- 200 ml red wine
- 2 tbsp (50 g) tomato paste
- 1.5 litres beef stock (or water)
- 4 - 5 fresh lemon myrtle leaves
- 2 brown onions, roughly chopped
- Cooked pasta of your choice, roughly chopped flat-leaf parsley, roughly chopped toasted macadamias, extra virgin olive oil, to serve
Instructions
- Preheat the oven to 140˚C (fan-forced). In a large, heavy-based saucepan, toast the star anise, peppercorns, pepperberries and bush tomato until fragrant, then remove and set aside.
- Return the pan to the heat with the oil and sear the kangaroo tail in batches, until golden on all sides, then remove to a plate and set aside.
- Pour the port and red wine into the pan and reduce down to two-thirds. Stir through the tomato paste, then return the spices and kangaroo tail to the pan with the beef stock, lemon myrtle and onions. Cover and bake for 4 hours, or until tender.
- Once cooked, gently remove the kangaroo pieces to a plate and cook the braising liquid over medium heat, until reduced to two-thirds, and thickened. Remove the kangaroo meat from the bones and return to the pan.
- Serve the kangaroo tail ragu with cooked pasta and top with some flat-leaf parsley, macadamias and drizzle with a little olive oil.
Note
- Kangaroo tail is available from some butchers and specialist retailers; this recipe was developed using two packets of tail pieces.
Photography by Jiwon Kim.
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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.
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Soulful Food
