Roo tail stew

This is a classic mob eat, which is served up for big families. The kangaroo tail is cooked slowly for hours to soften it right up and vegies (carrot, celery, zucchini, turnip, potato, yams) are added. It’s a soupy-stew that is eaten together as a family and there’s always plenty to go around.

Roo tail stew Credit: Kitti Gould

• serves

  6

• prep

  10 minutes

• cook

  5 minutes

• difficulty

  Easy

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Ingredients

• 1 large kangaroo tail, jointed
• Salt and pepper, to season
• 1 brown onion
• 2 potatoes
• 1 turnip
• 1 swede
• 1 sweet potato
• 2 carrots
• 2 ribs celery
• 2 zucchini
• ¼ green cabbage
• Johnny cakes or crusty bread, to serve

Instructions

1. Place the kangaroo tail in a large pot and pour over enough cold water to cover well. Season the water with salt and pepper, bring to the boil over high heat, then reduce the heat to low and simmer for 3 - 4 hours or until the meat is starting to fall off bone.
2. Meanwhile, cut all the vegetables except the cabbage into a 2 -3 cm, then slice the cabbage. When the meat is tender, add all the vegetables except the zucchini and cabbage and cook for another hour or until the vegetables are nearly tender.
3. Add the zucchini and cabbage and cook for another 30 minutes or until tender. Serve hot with Johnny cakes or crusty bread.

 

Photography by Kitti Gould.

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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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