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Oxtail
Not even going to attempt to call these Jamaican Oxtail because you guys will probably be coming for my head in the comment section. So respectfully here’s how I make my oxtail.

Oxtail:
5 lb oxtail
1 tbsp adobo seasoning
4 packet sazon
1 tbsp onion powder
1 tbsp garlic powder
2 tsp all spice
2 tsp grated ginger
3 tsp grated garlic
1 tbsp creol seasoning
1 tbsp slap ya mama
1 tbsp jerk seasoning
1 tbsp soy sauce
2 tbsp browning sauce
1/2 tbsp smoked paprika
1 tbsp black pepper
6 sprigs thyme
2 cups bell peppers
3 green onions
1/2 white onion
1 scotch bonnet or habanero
4 tbsp homemade green seasoning
Added to broth:
3 sprig time
2 tbsp ketchup
2 cups water
1 cup low sodium beef broth
Browning:
2 tbsp brown sugar

Instructions:
1. Clean oxtail with vinegar and lime until the water runs clear. Trim off any extra fat you don’t want.
2. Slice and dice all your veggies into small pieces.
3. Season oxtail and add in your veggies. Marinate over night.
4. Take marinated oxtails out 1 hr before you’re ready to cook.
5. Add brown sugar to the pot and let it caramelize for about 3-4 minutes on medium heat. Once it turns dark brown, carefully sear oxtail on both sides working in batches.
6. When they’re all seared add the veggies in the pot along with some water. Scrape the bottom of the pot. Bring to a boil and add oxtail back in. Add in beef broth and fresh time.
7. Simmer on low for 5-6 hours depending on how tender you like it. Stirring it every hour or so. At the 3rd hour, add in ketchup.
8. At the 5th hour add in butter beans and simmer uncovered until sauce thickens.
9. Enjoy with your favorite sides and enjoy!