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Heat oven 400 degrees
Season oxtail with powder seasoning, mushroom soy sauce, browning and olive oil
In an oven safe braising pan, sear oxtail on medium heat in coconut oil until golden brown on all sides
Once brown, cover the oxtail with a lid for 5-7 minutes to allow the oxtail to release liquid in the pot
Once there is a thin layer of liquid, add 2 cups of additional hot water to the oxtail
Add 2 tbsp of green seasoning, cover and cook in the oven for one hour
After an hour, add 2 more cups of hot water and cover. Continue to cook for another hour or until fork tender
Once the oxtail begins to soften, remove the pan from the oven and add coconut milk, green seasoning, scallion, carrots, onion, thyme, scotch bonnet and pimento seeds
Combine well, cover and cook in the oven for another 45 minutes or until the oxtail is falling off the bone
Add rice, pigeon peas, butter and additional seasoning to the mixture and stir well
Add remaining 2 cups of water, cover and bake for 30 more minutes
Dish is done when the liquid has evaporated and the rice is tender and oxtail is falling off the bone easily
Garnish with finely chopped cilantro & serve warm