Jamaican Oxtail Stew

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1. 1Step 1: Place the oxtails in a large baking dish. Pour in the Worcestershire sauce, brown sugar, 1 1/2 teaspoons of salt, 1 teaspoon of black pepper, and 1 teaspoon of allspice. Toss well to coat the oxtails in the seasonings.
2. 2Step 2: Place a large 6-8 quart saucepot over medium heat. Add the olive oil to the pot. Once hot, place half the oxtails in the pot and brown for 2 to 3 minutes per side. Move the oxtails around the pan so the sugar doesn't burn on the bottom. Remove the oxtails and repeat with the remaining second batch. Remove all the oxtails from the pot.
3. 3Step 3: Add the onions and garlic to the pot. Sauté for 2-3 minutes. Then place all the browned oxtails back to the pot. Top them with the chopped carrots, bell peppers, one whole scotch bonnet pepper, bay leaves, thyme, ketchup, and apple cider vinegar. Pour the beef broth over the top. Cover with a heavy lid and cook on medium-low for 2-3 hours, until the oxtail meat is fork-tender.
4. 4Step 4: Drain the butter beans and toss them with cornstarch. Stir the beans into the stew. Simmer another 5-10 minutes.
5. 5Step 5: Sprinkle of scallions, and serve as-is or with a side of rice.