With the rack in the middle position, preheat the oven to 325°F (170°C).
In an ovenproof pot or Dutch oven over medium-high heat, brown the meat on all sides in the oil. Season with pepper. Set aside on a plate.
In the same pot over medium heat, brown the onion, adding oil if necessary. Add the spices and continue cooking for about 1 minute. Return the meat to the pot and add the remaining ingredients. Bring to a boil. Cover, transfer to the oven and cook for 2 ½ hours or until the meat is fork tender.
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