Jamaican Oxtail 

Ingredients:
2.5–3 lbs oxtail, cleaned
1 tbsp browning sauce (optional, for color)
1 tbsp all-purpose seasoning
1 tbsp garlic powder
1 tbsp onion powder
1 tsp smoked paprika
1 tsp black pepper
1 tsp thyme (fresh or dried)
1 tsp salt
1 tbsp soy sauce
1 tbsp Worcestershire sauce
3 garlic cloves, minced
1 medium onion, chopped
2 scallions, chopped
1 Scotch bonnet pepper, whole (optional for heat)
2 cups beef broth or water
1 can (15 oz) butter beans (drained and rinsed)
1 tbsp ketchup
1 tbsp brown sugar
2 tbsp oil (for browning meat)

Instructions:
Marinate the Oxtail:
In a large bowl, season oxtail with browning sauce, all dry seasonings, soy sauce, Worcestershire, garlic, onion, and scallions. Mix well and marinate for at least 2 hours or overnight.

Brown the Meat:
Heat oil in a large pot or Dutch oven over medium-high heat. Add oxtail pieces and sear on all sides until browned.

Simmer:
Add enough beef broth or water to just cover the oxtail. Add the Scotch bonnet, brown sugar, ketchup, and thyme. Bring to a boil, then reduce to a simmer.

Cook Low and Slow:
Cover and simmer for 2.5 to 3 hours, or until the meat is fall-off-the-bone tender. Stir occasionally and add water as needed.

Add Butter Beans:
Stir in butter beans and cook for another 10–15 minutes until warmed through and sauce thickens.

Serve With:
White rice, rice and peas, or mashed potatoes.