Vhutshilo “Vee” Mushwana is a young mom of two who likes spending time in the kitchen creating magic for her family. Her love for food started from a very young age, mostly influenced by her mother.
“I remember how she would cook up a storm on Sundays but also during the festive season. I enjoyed helping her out in the kitchen, obviously running away from doing the dishes *hides*!” she says.
Her mother had a collection of recipe books and quite often Mushwana would find herself reading them, leading her to eventually start to experiment in the kitchen; and that was how it all began.
“My mom often laughs at how I am now responsible for preparing Sunday Lunch and Festive meals,” says Mushwana.
She describes her Instagram platform, @Vees_Cooking, as a long-standing dream that was mostly influenced by her love for food, as well as conversations with friends and family.
“I am a foodie at heart, interested in creating fun, affordable, and daily meals to share with everyone. Because what’s better than a home-cooked meal?” Mushwana adds.
Find Mushwana’s Oxtail Stew recipe below, and don’t forget to tag us @foodandhomesa #CookingWithFH on Instagram if you made this recipe!
Oxtail Stew
This Oxtail Stew by Vhutshilo Mushwana (@Vees_Cooking) is easy to follow and oh-so comforting! Mushwana describes herself as a foodie at heart, and she is interested in creating fun, affordable, and daily meals for everyone. "Because what's better than a home-cooked meal?" she says.
Ingredients
- 1 Kg Oxtail
- Chopped Carrots
- Diced Celery
- 1 Large Red onion, diced.
- Yellow Pepper, diced.
- 2 Cups Liquid Beef Stock
- 1 Tbsp Crushed Garlic
- 1 Tsp Paprika
- 1 Tbsp Cajun Spice
- 2 Tbsp Seven Colours Seasoning
- Black Pepper
- 1 Tsp Tomato Paste
- 1 Tin Canned Tomatoes
- 1 Tsp Sugar
- Chopped Parsley (optional)
Instructions
Season Oxtail with black pepper and brown for a few minutes then set aside.
In the same pan, add diced onion and yellow pepper and fry for a few minutes until onions are soft.
Add in paprika, seven colours seasoning, Cajun spice, celery and carrots and continue frying until well combined.
Add in tomato paste, crushed garlic, canned tomatoes, sugar then return the oxtail to the pot and mix thoroughly until well combined.
Add in 2 cups of beef stock and bake in the oven for 4 hours at 180 degrees until meat is tender and falls off the bone.
Sprinkle fresh parsley and serve with your choice of starch.
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Images: Supplied/Vhutshilo Mushwana
