Jamaican Oxtail Stew

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1. 1Step 1: Rinse oxtail in cold water.
2. 2Step 2: Juice one lemon and wash the meat with the lemon juice.
3. 3Step 3: In a mixing bowl, season meat with 1/2 tablespoon of all purpose seasoning.
4. 4Step 4: Add 1/2 tablespoon of black pepper, 1 tablespoon of Worcestershire sauce, 1 teaspoon of minced garlic, and 1 tablespoon of browning sauce (optional).
5. 5Step 5: Place seasoned meat in a ziplock bag and marinate overnight.
6. 6Step 6: Heat a Dutch oven or heavy bottom stock pot with 2 tablespoons of vegetable oil.
7. 7Step 7: Brown all sides of the oxtail, being careful to save the marinade in the bag.
8. 8Step 8: Remove browned oxtails and set aside. Add 1/2 of a chopped large yellow onion and 1 teaspoon of minced garlic to the pot. Cook until onions are translucent.
9. 9Step 9: Return oxtails to the pot, pour in the remaining marinade, add 1 tablespoon of pimento seeds (whole allspice), 1 bunch of fresh thyme, and one scotch bonnet or habanero cut in half with seeds removed, and 2 cups of water.
10. 10Step 10: Bring pot to a boil and cook for one hour.
11. 11Step 11: After an hour, add in two chopped carrots, two diced tomatoes, four chopped green onions, and the other half of your chopped large yellow onion.
12. 12Step 12: Pour in one cup of water, reduce to a simmer, and cook for 30 minutes.
13. 13Step 13: After 30 minutes, add in one can of drained butter beans (lima beans).
14. 14Step 14: Simmer for another 30 minutes or until oxtails are fork tender.
15. 15Step 15: Plate stew on a bed of rice and garnish with parsley.