Kangaroo Tail Soup (Kangaroo tail soup)
Overview
Kangaroo tail soup is an Australian soup made in a similar way to oxtail soup. The tail is cut into pieces, browned and simmered for several hours with onion, carrot, celery, herbs and sometimes barley, until the meat falls from the bones and the broth turns rich and gelatinous. The meat is then picked off and returned to the soup. Kangaroo is a lean red meat with a gamey flavour, so the soup is deep and savoury without being fatty. It is a dish for cold days and is found in some country kitchens and modern Australian restaurants.
History
Kangaroo tail soup appears in early Australian colonial cookery books, when settlers adapted British recipes for oxtail soup to local meat. Aboriginal people had cooked kangaroo for thousands of years. The soup fell out of fashion in the twentieth century but has seen renewed interest with the growing use of kangaroo meat. Recipes today often borrow from European oxtail soups, adding red wine, tomato or root vegetables for a richer flavour.
Main ingredients
Kangaroo tail, onion, carrot, celery, barley, thyme. The soup is built on rich meat broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Recipe outline serves 4 · ~260 min
Ingredients
- 1 kangaroo tail, cut into pieces
- 1 onion, 2 carrots, 2 celery sticks
- 80 g pearl barley
- 2 bay leaves, thyme
- 2 l water or stock
- salt, pepper
Allergens: Contains: Celery, Gluten. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Brown the tail pieces in oil, then add the vegetables.
- Add water, herbs and barley and simmer for 3-4 hours.
- Remove the bones and return the meat.
- Season and serve with bread.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.