2 lbs oxtail

1 whole scotch bonnet pepper (adjust to taste)

2 medium sweet onions, thickly sliced

4 cloves garlic, minced

2 sprigs fresh thyme

4 cups low-sodium beef broth

2 tbsp dark brown sugar

2 medium carrots, chopped

6 whole pimento (allspice) berries

Juice of 1 lime

1/4 cup low-sodium soy sauce

1/4 cup ketchup

2 tbsp vegetable oil

Freshly cracked black pepper, to taste

Salt, to taste

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Rinse and pat dry the oxtail. Season generously with salt and black pepper.
Heat vegetable oil in a large pot over medium-high heat. Sear the oxtail until golden brown on all sides. Remove and set aside.
In the same pot, sauté onions and garlic for 3–5 minutes until translucent.
Add diced scotch bonnet pepper, thyme, and allspice berries. Cook for 1 minute to release flavors.
Pour in beef broth, soy sauce, ketchup, lime juice, and brown sugar. Stir and bring to a gentle simmer.
Return oxtail to the pot. Add carrots, cover, and simmer on low for 2–3 hours until the meat is fall-off-the-bone tender.
Taste and adjust seasoning before serving. For a thicker sauce, simmer uncovered for the last 15 minutes.

Add butter beans in the last 30 minutes for extra heartiness.

Leave scotch bonnet whole for milder heat, or dice for more spice.

Swap carrots with bell peppers for a sweeter variation.

Flavors deepen overnight—this dish tastes even better the next day.

Freezes well for up to 3 months in airtight containers.