This traditional Australian Kangaroo Tail Soup is made easily in the slow cooker using simple ingredients like kangaroo tail, potatoes, carrots, rosemary, celery, garlic, and beef stock.

To make Kangaroo Tail Soup in your slow cooker or crockpot, place all ingredients into the cooker, set it to high for 6-7 hours or low for 8-9 hours, and let it cook until the meat is tender and the flavors are blended.

I love making this soup because it’s perfect for cold evenings, providing warmth and comfort without much effort, thanks to the slow cooker.

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How do I prepare kangaroo tail for the soup?

Cut the kangaroo tail into manageable pieces, ensuring you have a sharp knife to handle the bones. Trim any excess fat or sinew from the pieces to avoid a greasy texture. Some butchers may prepare the tail for you upon request, which can save time.

Slow Cooker Kangaroo Tail Soup Ingredients

• 1 large kangaroo tail, cut into pieces
• 4-5 potatoes, cut into chunks
• 3 carrots, cut into chunks
• 1 sprig of rosemary
• 3 sticks of celery, chopped
• 1 whole bulb of garlic, peeled
• 1 liter of beef stock
• 1 dash of Worcestershire sauce
• 1 squeeze of honey mustard
• 1/2 cup of chopped bacon
• Salt and pepper to taste
• 1/2 cup of rice

How To Make Slow Cooker Kangaroo Tail Soup

1. Prepare the ingredients: Place the kangaroo tail pieces, potatoes, carrots, rosemary, celery, and garlic into the slow cooker, ensuring an even distribution.
2. Add the liquids: Pour in the beef stock, Worcestershire sauce, and honey mustard, making sure to cover the ingredients as much as possible.
3. Add the bacon: Sprinkle the chopped bacon evenly over the ingredients in the slow cooker, ensuring it is well-distributed for even cooking.
4. Season the soup: Add salt and pepper to taste, adjusting the seasoning based on your preference before starting the cooking process.
5. Cook the soup: Cover the slow cooker and set it to cook on high for 6-7 hours or on low for 8-9 hours, checking occasionally to ensure the liquid covers the ingredients.
6. Prepare the meat: After cooking, carefully remove the kangaroo tail pieces from the slow cooker, strip the meat off the bones, and return the meat to the soup.
7. Finish the soup: Stir in the rice and let it cook for an additional 30 minutes on high, ensuring the rice is tender and fully incorporated into the soup.

Recipe Tips

• Prepare the vegetables ahead: Chop all your vegetables the night before and store them in the fridge to save time in the morning. I always do this to make my cooking process smoother and quicker, which helps a lot on busy days.
• Use fresh herbs: Fresh rosemary will give your soup a more vibrant and aromatic flavor compared to dried rosemary. If you have a rosemary plant at home, just snip a sprig fresh from the plant for the best results.
• Adjust seasoning at the end: Always taste your soup before serving and adjust the seasoning if necessary. Sometimes, I find that a little more salt or pepper can make a big difference in the final flavor.
• Cook the rice separately: If you prefer a clearer broth, cook the rice separately and add it to each bowl when serving. This prevents the rice from absorbing too much broth and becoming too mushy.

Recipe Variations

• Add different vegetables: Try adding different vegetables like parsnips, turnips, or sweet potatoes to change up the flavor and texture. I love experimenting with different veggies to keep the recipe interesting and nutritious.
• Spicy twist: If you enjoy a bit of heat, add some chopped chilies or a dash of hot sauce to the soup. This adds a nice kick that can make the soup even more satisfying, especially on colder days.
• Herb variations: Swap the rosemary with thyme or bay leaves for a different aromatic profile. Each herb brings a unique flavor that can transform the taste of your soup. I enjoy trying different combinations to see what works best.
• Thicken the soup: For a thicker soup, mix a couple of tablespoons of cornstarch with cold water and stir it into the soup during the last hour of cooking. This helps to thicken the broth without altering the flavor too much.

What To Serve With Kangaroo Tail Soup

Serve your Kangaroo Tail Soup with hearty sides like crusty garlic bread, roasted Brussels sprouts, creamy mashed potatoes, grilled asparagus, and a fresh arugula salad.

You can also pair it with cornbread muffins or a light coleslaw for a satisfying meal.

How To Store Leftover Kangaroo Tail Soup

In The Fridge:

Store leftover Kangaroo Tail Soup in an airtight container in the fridge. Make sure the soup has cooled down before sealing it. It will stay fresh for up to 3 days. Reheat it gently on the stove or in the microwave when ready to eat.

In The Freezer:

Freeze leftover Kangaroo Tail Soup in a freezer-safe container, leaving some space at the top for expansion. It will keep well in the freezer for up to 3 months. Thaw it in the fridge overnight before reheating it to maintain the best texture and flavor.

How To Reheat Leftover Kangaroo Tail Soup

Reheat your leftover Kangaroo Tail Soup on the stove over medium heat until it is hot and bubbling. Stir occasionally to prevent sticking or burning. You can also reheat it in the microwave in a microwave-safe container, stirring every couple of minutes.

Check out More Slow Cooker Recipes:

• Slow Cooker Minestrone Soup
• Slow Cooker Chicken Noodle Soup
• Slow Cooker Mediterranean Beef Stew