Oxtail Marinade:

• 3 pounds oxtails
• 3 tablespoons Worcestershire sauce
• 3 tablespoons brown sugar
• 1 teaspoon allspice

Stew:

• 2 tablespoons olive oil
• 1 large onion, peeled and chopped
• 4–5 cloves garlic, minced
• 3–4 large carrots, peeled and cut into 1 inch chunks
• 2 bell peppers, seeded and chopped into 1 inch pieces
• 1 scotch bonnet pepper (habanero)
• 2 bay leaves
• 2 tablespoons fresh thyme leaves (or 2 tsp dried)
• 2 tablespoons ketchup
• 1 tablespoon apple cider vinegar
• 2 cups beef broth
• 16 ounces canned butter beans, drained
• 1 tablespoon cornstarch
• ½ cup chopped scallions
• Salt and pepper