Kangaroo tail stew with pepperberry roasted heirloom carrots

Name: Kangaroo tail stew with pepperberry roasted heirloom carrots recipe
Yield: 6
Ingredients: 1.5kg kangaroo tail, cut into 3cm-thick pieces (ask your butcher to do this for you); 35g plain flour; 6 slices pancetta; 6 eschalots, finely sliced; 2 celery sticks, finely chopped; 1 carrot, finely chopped; 4 garlic cloves, crushed; 2 tsp ground pepperberry; 20.00 ml dried saltbush; 1 tsp native thyme; 3 sprigs thyme; 70g tomato paste; 250ml white wine; 750ml chicken stock; 1kg heirloom carrots, trimmed and scrubbed, larger carrots halved; 20.00 ml olive oil; 1/2 bunch flat-leaf parsley leaves, chopped

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P36 Kangaroo tail stew with pepperberry roasted heirloom carrots

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by Nornie Bero

Nov 21, 2022

A lesser-used cut of kangaroo becomes rich and tender in Nornie Bero’s spin on slow-cooked stew, enriched with Australian bush herbs and spices.

1.5kg kangaroo tail, cut into 3cm-thick pieces (ask your butcher to do this for you)
1/4 cup (35g) plain flour
6 slices pancetta
6 eschalots, finely sliced
2 celery sticks, finely chopped
1 carrot, finely chopped
4 garlic cloves, crushed
2 tsp ground pepperberry
1 tbs dried saltbush
1 tsp native thyme
3 sprigs thyme
1/4 cup (70g) tomato paste
1 cup (250ml) white wine
3 cups (750ml) chicken stock
1kg heirloom carrots, trimmed and scrubbed, larger carrots halved
1 tbs olive oil
1/2 bunch flat-leaf parsley leaves, chopped

Method

1.

Preheat oven to 180°C. Using paper towel, pat kangaroo pieces dry. Place flour in a large bowl, season well, then add kangaroo and toss to coat lightly.
2.

Heat a large heavy-based ovenproof saucepan over medium heat. Add pancetta and cook, stirring occasionally, for 5 minutes or until golden. Remove using a slotted spoon and place on paper towel to drain. Using oil from the pancetta, cook kangaroo, in batches, for 5 minutes each side or until golden. Transfer to a plate.
3.

Add eschalot, celery and chopped carrot to pan (adding a little oil if required), and cook, stirring occasionally, for 6-7 minutes until softened. Add garlic and half the pepperberry, saltbush, both thymes and tomato paste and cook, stirring occasionally, for 2 minutes or until fragrant.
4.

Increase heat to medium-high. Return kangaroo to the pan, then add the wine and allow to reduce slightly before adding the stock. Bring to a simmer, then cover with a lid and transfer to the oven. Bake for 1 hour to 1 hour 30 minutes or until meat is tender and just falling off the bone. Set aside for 10 minutes.
5.

Meanwhile, place heirloom carrots on a roasting tray. Sprinkle with remaining pepperberry, season with salt flakes, drizzle with oil and toss to coat. Roast for 35 minutes or until tender.
6.

Sprinkle kangaroo stew with parsley and serve with roasted carrots alongside.