Kangaroo Tail Soup

Preparation info

  • Difficulty


  • Serves


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This is the recipe I cooked at Bungaree, the sheep station owned by Richard and Sally Hawker, in South Australia. Make it with oxtail.


  • 1 kg (2–2¼ lb) kangaroo tail pieces (or use oxtail)
  • 50 g (2 oz) butter or 2 tablespoons vegetable oil
  • 2 onions, sliced
  • 1.2 litres (2 pints) veal or beef stock
  • 225 g (8 oz) baby carrots, trimmed
  • 225 g (8 oz) baby turnips, trimmed
  • 175 g (6 oz) celeriac, chopped into large chunks
  • 4 celery hearts, or use 175 g (6 oz) celery, sliced
  • 2 bay leaves
  • few sprigs of fresh thyme salt
  • freshly ground black pepper chopped parsley, to garnish


Remove any skin and sinews from the kangaroo tail pieces and discard, then chop into 5 cm (2 pint) pieces. If using oxtail, trim off any fat. Heat the butter or oil in a large pan or flameproof casserole and fry the onions for 3-4 minutes, until transparent. Add the tail pieces or oxtail and fry for 6–8 minutes, until well-browned on all sides. Pour in the stock, bring to the boil, then reduce the heat, cover and simmer gently for about 2 hours, while you go walkabout, until the meat is tender. Alternatively, cook for 20 minutes in a pressure cooker at 15 lb pressure.

When the meat is cooked, skim off any fat, add all the fresh vegetables and herbs and simmer for 10 more minutes or so, until just tender. Taste and adjust the seasoning before serving, and sprinkle with the parsley.