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Marinate the Oxtail: Rinse oxtail pieces with vinegar or lime juice to remove excess fat and residue. Season with salt, black pepper, allspice, thyme, garlic, and onions. Let it marinate overnight for the best flavor infusion.
Browning the Oxtail: Heat a heavy-bottomed pot over medium heat and add a tablespoon of oil. Sear the oxtail pieces until they develop a rich brown crust. Stir in browning sauce for a deep, caramelized color.
Slow Cooking for Maximum Flavor: Add chopped onions, Scotch bonnet pepper, carrots, and beef broth to the pot. Cover and let it simmer on low heat for 3-4 hours, stirring occasionally. If using a pressure cooker, cook for 50-60 minutes for a faster method.
Adding Butter Beans and Final Touches: Once the oxtail is tender, stir in the butter beans and let them absorb the flavors. Let it cook for another 10-15 minutes until the sauce becomes rich and thick.