- 2 kilos of kangaroo tail cut into 5cm pieces
- 8 medium sized onions or small spring onions (leave whole)
- 5 ripe red tomatoes
- 1 1/2 table spoon of cumin
- 4 bay leaves
- Olive Oil
- 2 glasses of red wine vinegar
- 1 cup of dry red wine
- Salt to taste
- Pepper to taste
- 1 tin of diced tomatoes
- Place the roo tail in a bowl and evenly coat it with extra virgin olive oil, red wine vinegar, some salt and pepper. Leave it in the fridge overnight or for at least a few hours
- Slice up the onions in in wedges or if you have access to small spring onions leave them whole. Put them aside
- Base the pot with good quality extra virgin olive oil, throw the onions in a , throw the bay leaf in there, fresh tomatoes and cumin. This step is very important as it allows all the aromas to infuse as the onions caramelize.
- While the onions are cooking, seal the roo tail pieces with your cast iron skillet or even better over the grill on an open fire. That's my ideal way of sealing meat before a stew because it adds a smokey charcoal flavor to the stew, giving it some more depth.
- Once the onions are ready, add the vinegar, dry red wine, diced tin tomatoes and allow them to simmer for 5-10 minutes on low heat.
- Finally add the Roo tail in and depending on how much liquid you have that'll depend if you add water or not. But you want enough liquid to be able to have this on simmer for at least 3 hours, or until the meat has completely separated from the bone.
- Add salt and Pepper to taste, and taste as you go. Don't jump to any conclusions at the begin. This dish needs patience, the taste in the first hour will be completely different to the last hour. BE PATIENT, and don't over do it with all the flavors you can always ADD more remember that!!
This stew can also be made with, rabbit, ox tail and shanks of any kind.