Rinse oxtail in cold water
Juice one lemon and wash the meat with the lemon juice
In a mixing bowl season meat with ½ TBS of all purpose seasoning, black pepper, Worcestershire sauce, minced garlic,
Place seasoned meat in a ziplock bag and marinade overnight. Or Cling film bowl and place in fridge to marinade
Heat Dutch pot or heavy bottom stock pot with vegetable oil
Brown all sides of the oxtail being careful to save the marinade in the bag.
Remove browned oxtails and set aside. Add ½ a chopped large yellow onion and 1 tsp of minced garlic to the pot. Cook until onions are translucent.
Return oxtails to the pot, pour in the remaining marinade,add in pimento seeds (whole allspice), fresh thyme, and one scotch bonnet cut in half with seeds removed, and 2 cups of water.
Bring pot to a boil and cook for one hour.
After an hour add in two chopped carrots, two diced tomatoes, four chopped green onions, the other half of your chopped large yellow onion.
Pour in one cup of water, reduce to a simmer and cook for 30 minutes.
After 30 minutes at in one can of drained butter beans
Simmer for another 30 minutes or until oxtails are fork tender
Plate stew on a bed of rice