In a large bowl add every except brown sugar, ketchup, butter beans and scotch bonnet peppers.

Thoroughly mix and allow to marinate 24 hours minimum up to 48 hours.

Once marinated, remove from fridge and allow to come to room temperature.

In a large bottom pan over medium heat add 2 tbsp olive oil and 3 tbsp brown sure.

Stir constantly until the sugar and oil mix and start to caramelize into a light brown color.

Remove all marinade from the meat and sear in batches on all sides if possible.

Add all browned meat pieces back to the pot with the entirety of the marinade and 1 cup of water.

Allow to cook over low heat for 1.5 -2 hours. Once meat is fork tender transfer to a dish.

Skim excess oil from sauce. Add 2 cans butter beans, ketchup and scotch bonnets. Allow to come to a boil and reduce and thicken slightly.

Once reduced add oxtail back to pot and bring back to a slight boil being careful not to burst the scotch bonnets. This could lead to a really spicy final.

Serve immediately. Enjoy!