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Give roughly 1.5 kgs of beef oxtail a rinse under cold water, then pat dry with paper towels.
Place it into a large marinating dish.
Add 1 finely chopped capsicum, spring onion, 1 diced habanero chilli, 1 sliced onion, 2 diced tomatoes, 4 minced garlic cloves, and 1 tbsp finely grated fresh ginger and mix.
Season generously with 1 tbsp onion powder, 1 tbsp garlic powder, 1.5 tsp all spice, 1 tbsp Worcestershire sauce, 1 tbsp soy sauce, 1 tsp salt and pepper, and 2 tbsp browning sauce.
Mix through with fresh thyme, then cover and marinate in the fridge overnight.
Once you are ready to cook, turn the Breville slow cooker to high sear and preheat.
Add 1 tbsp browning sauce, then sear all of the marinated oxtail off on all sides.
Add all the other marinating ingredients and sauté off for 5 minutes.
Once the vegetables have softened, add 1L of salt-reduced beef stock, 3-4 bay leaves, and fresh thyme.
Close the lid and set to SLOW COOK for 5-5.5 hours.
Once the oxtail is almost fall-apart, add 2 cans of rinsed butter beans, mix, and slow cook for a further 30 mins.
To serve, gently place the oxtail into a large bowl and spoon plenty of the vegetables, beans, and broth over the top.