Barbecued Oxtail

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.