Sharing this recipe for barbecued oxtail from my cookbook, “The Soul of New Cuisine."

INGREDIENTS

• 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

DIRECTIONS

Step 1

Combine jerk mix and canola oil in a large bowl. Add oxtail and toss to coat. Cover and refrigerate 8 hours.

Step 2

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.

Step 3

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.

Step 4

Add honey and continue simmering, uncovered, until oxtail is tender, 20 to 30 minutes. Remove bay leaf, and serve.