Wash and clean oxtail in lemon juice, Season with all the seasonings, including dried thyme and rosemary as well as soy sauce or browning and the whole allspice berries, and the scotch bonnet pepper, Covered and set aside at least 1 hour, overnight is best. Preheat oven to 375 For cooking heat oil on medium high heat, add onions, bell peppers, tomatoes and sauté for about 2 minutes add the minced garlic and fresh scotch bonnet pepper (if this is what you used) and sauté for another 2 minutes stirring constantly add all all the oxtails and stir to combine well, without adding any liquid cover and cook for 30 minutes stirring constantly cooking slowly the oxtail should spring enough of its own liquid. And this allows the oxtail to be really penetrated with seasonings, including the onions, bell peppers, tomatoes and garlic. Add the brown sugar and stir well to combine. Add the wine and water or beef broth, the fresh thyme, the bay leaves, the ketchup and stir well to combine. Place Dutch pot in the oven covered and cook for 3 hours ( this depends not only the thickness of your oxtail, but also the tenderness of your meat) Remove from oven add carrots and butter beans and stir well to combine. Place back in the oven for another 30 minutes.

Tip:

If you do not have an oven safe pot, like a Dutch pot and want to cook it on the stove top the same timing and method is fine

At the end decide if you need to thicken the gravy with a slurry, you really should not.