Jamaican Style Oxtail Stew is always a favorite local dish when we visit the Caribbean. This cast iron version works equally well when cooked on the stovetop, or on a grill, smoker, or open fire.
Heat 2 tablespoons of cooking oil in the cast iron pan over medium-high heat. Brown both sides of all of the pieces of oxtail. Remove from the pan and set aside.
Sauté the onions until just soft, then add the green onion, minced garlic, diced Scotch Bonnet pepper, and thyme. Cook for about 2 minutes.
Add in the ketchup, spices and stir to combine. Reduce heat to low.
Add the beef broth, Browning, and Worcestershire sauce to the pan. Adjust the heat to bring to a gentle simmer.
Return the oxtail to the pan. Simmer the mixture until the meat is tender, about 1.5-2 hours. Flip the oxtails about every 30 minutes and it the liquid level begins to get too low add a little more beef broth or water.
Once the meat is tender, add the butter beans and simmer for about 30 more minutes.
Remove from the heat, salt to taste, and serve warm into bowls.