Trim excess fat from meat, wash in water and white vinegar , rinse and drain well and pat dry. Season with green seasoning, 1 tsp salt, Caribbean sazon, all -purpose seasoning, dried thyme, dried rosemary, dried parsley, 1 tbsp onion powder, garlic powder, black pepper, beef bouillon, 2 tbsp curry powder , 1 tsp turmeric powder, the one diced onion , 2 of the green onions, 1 tbsp minced garlic and the diced bell peppers,6 of the whole all spice berries. Season well, cover and let marinade 2-8 hours.

Heat oil on low heat, add the remaining 1 tbsp curry powder, the 1 tsp turmeric powder, and stir well for 2 minutes, add the ginger and remaining minced garlic and remaining whole cloves and stir well for another 1 minute. Add the seasoned oxtail, turn the heat to medium , stir well to combine. Cover and cook on medium heat for 1 hour, stirring constantly, this should allow the meat to spring its own juices and slowly cook in its own juice. After 1 hour add water, stir well to combine, cover and cook for 2 to 2/12 hours. Add coconut milk, butter beans , carrots, remaining fresh seasonings like green onions, sliced onions, sliced bell peppers, fresh thyme and fresh rosemary , and the fresh scotch bonnet pepper (if used)stir well to combine , cover and cook for 30 minutes.

Tip: Cooking time might varies depending on tenderness of oxtail.