Kangaroo Tail Soup (In Pressure Cooker)

Kangaroo tail soup is proper Australian bush tucker, and using a pressure cooker cuts the cooking time dramatically while still pulling all that rich, gelatinous flavor from the joints. The tail separates at the natural joints, and each piece is loaded with connective tissue that breaks down into a silky, full-bodied broth.

Browning the tail pieces in butter first builds a dark fond on the bottom of the cooker. That caramelized base, combined with soy sauce hit on high heat, gives the broth a deep savory backbone. Whole cloves and ground nutmeg add a warm, aromatic quality that’s traditional in this old-school recipe.

Twenty-five minutes under pressure does the work of hours of stovetop simmering. The meat falls off the bone and the vegetables melt into a thick, satisfying soup. If you want it even thicker, a slurry of cornflour or coconut cream powder stirred in at the end gives it more body.

Chef Tips

• Separate the tail at the joints, not through the bones. A sharp knife finds the gaps between vertebrae easily.
• Don’t fill the pressure cooker more than two-thirds full. The liquid needs room to circulate and build pressure safely.
• Let the cooker depressurize naturally for the most tender meat. Quick release can toughen the connective tissues.
• Serve over steamed rice to soak up the rich, spiced broth.

Variations

• Add sweet potato chunks after depressurizing and simmer uncovered until tender for a heartier version.
• Stir in a tablespoon of Worcestershire sauce with the soy sauce for extra depth.
• Use oxtail as a substitute if kangaroo tail isn’t available. Similar collagen content, similar result.