Spiced Kangaroo Tail
Living in Australia, you get to eat wide variety of foods. Kangaroo meat is amazing, its tasty and high in protein, and very high in conjugated linoleic acid (CLA) which has many health benefits such as reducing obesity, and has anti-diabetes properties. Good butchers can order in Kangaroo tail, which is a good alternative to Oxtail if you are after a leaner meat.
Below is my method of cooking Kangaroo tail.
INGREDIENTS:
1 kg kangaroo tail
Handful parsley
1 Spanish onion
1 glove garlic
2 bay leaves
3 carrots
Paprika
Ground Cumin Seeds
1 x 440g tin tomato polpa
1 x 700 bottle passata
Half bottle red wine (I use Merlot)
2 cups beef stock
Flour
Olive Oil
Salt
Pepper
Greek Yogurt
TOOLS:
French cast iron pot
Bowls
METHOD:
Chop carrots, parsley, onion and garlic, and set aside. Season kangaroo tail.
In a bowl, mix together flour and a good helping of paprika. Coat the kangaroo tail in the flour and fry in olive oil until golden brown and set aside.
Place onion and garlic into pot and saute gently. Add in carrot, bay leaves, parsley, 1 tablespoon of paprika, and 1 teaspoon of ground cumin seeds, and saute gently for a few minutes. Add in browned off Kangaroo tail.
Add red wine and allow to lightly simmer for 2 minutes. Add beef stock and allow to lightly simmer for 2 minutes, and then the same for the tomato Polpa and Passata.
Allow this to simmer for approximately 3 hours until the meat falls off the bone.
OTHER:
I usually serve this up with cous cous mixed with some fresh parsley, and a dollop of fresh greek yogurt.
I hope you like it. Don't forget to upvote and help a newcomer out! :-)