BARBECUED OXTAIL

Barbecued Oxtail image

Provided by Martha Stewart

Number Of Ingredients 18

3 tablespoons Jerk Mix
2 tablespoons canola oil
12 pieces oxtail, each 5 inches long
1/2 cup olive oil
2 medium Spanish onions, finely chopped
1 can (26 ounces) whole peeled tomatoes, drained
1 bay leaf
1 piece fresh ginger (3 inches), peeled and chopped
6 cloves garlic, minced
2 Scotch bonnet chiles, seeds and ribs removed, finely chopped
1 1/2 teaspoons chile powder
1 teaspoon coarse salt
1/2 teaspoon ground cumin
1/2 teaspoon coriander seeds
4 cups homemade or store-bought low-sodium canned chicken stock
1/2 cup brewed coffee
1 tablespoon Worcestershire sauce
1/2 cup honey

Steps:

Combine jerk mix and canola oil in a large bowl. Add oxtail and toss to coat. Cover and refrigerate 8 hours.
Heat olive oil in a large Dutch-oven over high heat. Working in batches, add oxtail and onions and cook, stirring occasionally, until browned, 15 minutes.
Add tomatoes, bay leaf, ginger, and garlic; bring to simmer. Stir in chiles, salt, chili powder, cumin, coriander, chicken stock, coffee, and Worcestershire sauce. Cover, reduce heat, and continue simmering 2 hours.
Add honey and continue simmering, uncovered, until oxtail is tender, 20 to 30 minutes. Remove bay leaf, and serve.