Kangaroo Tail Soup

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

Preparation info

Serves
4

Difficulty
Medium

Appears in

Floyd on Oz

By Keith Floyd

Published 1991

About

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

Ingredients

1 kg (2–2¼ lb) kangaroo tail pieces (or use oxtail)
50 g (

Oceania
Australia
Soup
South Australia
Gluten-free

Method

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 a