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Optional Link (URL): Ingredients (one per line): 5 pounds oxtail (2.3 kg) 1/4 cup cane syrup or brown sugar 2 tbsp olive oil 2 tsp garlic powder 1 tbsp onion powder 2 tsp fresh ground black pepper 2 tsp salt 10 allspice berries (2 tsp allspice) 2 tsp browning 2 tbsp soy sauce 1 tbsp Worcestershire sauce 1/2 cup green seasoning 1 red bell pepper medium dice 1 large yellow onion medium dice 1 tbsp minced ginger 3 tbsp tomato paste 3 tbsp ketchup 1 scotch bonnet pepper 4 green onions roughly chopped 1 1/2 cups cooked butterbeans 8-10 cups light beef broth or water (2.3 liters) Haitian Epis Green sauce 1 bunch cilantro 1/2 bunch parsley 5 green onions 8 cloves garlic 1 thumb-sized piece of ginger 1 small onion 10 sprigs thyme 1 scotch bonnet pepper 8 allspice seeds (1 tsp ground allspice) 1 tsp kosher salt 1/2 cup olive oil 1/4 cup lime juice Instructions: Prep Wash OxTaill In a bowl Add OxTail, salt, black pepper, green onions, browning, soy sauce, ginger, onion powder, garlic powder, Worcestershire sauce, olive oil, Green sauce, scotch bonnet pepper, onions, bell peppers, thyme, Jerk Seasoning and allspice berries. Mix it all up and let marinate for 4-8 hours or overnight. Cook Separate Oxtail from all seasoning Add oil in high heat, when hot Add Oxtail until brown then flip (about 4 mins on each side) After add everything back to the meat in the pot and add Ketchup, tomato paste and cane syrup or brown sugar. Mix well, cover and cook under medium heat for about 20 mins. After add beef broth or water and cook under low heat for 3-4 hours Add butterbeans and cook for 5 mins under low heat. Update Recipe

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