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.

½ TBS of black pepper, 1 TBS of Worcestershire sauce, 1 teaspoon of minced garlic, 1 TBS of browning sauce (optional).

Place seasoned meat in a ziplock bag and marinade overnight.

Heat Dutch oven or heavy bottom stock pot with 2 TBS of 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 teaspoon of minced garlic to the pot. Cook until onions are translucent.

Return oxtails to the pot, pour in the remaining marinade,add in 1 TBS 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.

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 (lima beans).

Simmer for another 30 minutes or until oxtails are fork tender.

Plate stew on a bed of rice and garnish with parsley.