Barbecued Oxtail

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Martha Stewart
Nutrition per serving    (USDA % daily values)
CAL
1257
FAT
164%
CHOL
1%
SOD
105%

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Ingredients for 4 servings

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

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