• ut off excess fat: Use a kitchen shear or scissors to cut off the excess fat. The fat is good, but too much will leave your stew greasy. Trust me; you will not like it!
• Wash the oxtails: Wash the oxtails with lemon or lime and salt and rinse out with water or vinegar (optional) until the water runs clear.
• Pat dry: Pat the oxtails dry with a paper towel to dry any leftover water.
• Season: Place the oxtails in a large bowl and season with allspice, paprika, onion powder, garlic powder, minced ginger, chicken bouillon, Worcestershire sauce, soy sauce, salt, and pepper.
• Throw in the veggies – red and green bell peppers, green onion, diced onion, garlic, scotch bonnet, tomatoes, carrots, and thyme.
• Mix well: Mix the oxtails, veggies, and seasoning together very well so that the seasoning touches every part of the meat and veggies.
• Marinate: Leave to marinate for at least 30 minutes. It’s best between 6 to 8 hours.

Cook

• Heat the olive oil in a large pan and gently remove the oxtails one at a time from the marinade. Keep the marinade and veggies.
• Carefully place each oxtail in the pan (don't crowd them) and braise each side for about 10 minutes on low to medium heat. Be sure to braise on all sides. This helps to build flavor and lock in the juice.
• Add the marinade with the veggies in the pan and leave to cook for about 10 minutes on medium heat.
• Now add the beef broth, cover, and leave to cook for 2 to 3 hours or until the oxtails become super soft.
• Stir in the butter beans, adjust seasoning if necessary, and leave to simmer for another 5 minutes.
• Serve hot with Jamaican rice and peas or white rice.