2 -3 tablespoon cooking oil
1- 2 pounds oxtail cut up medium pieces
1 onion chopped
2 teaspoon minced garlic
1- teaspoon fresh chopped thyme
˝ teaspoon smoked paprika
1 tablespoon ketchup /tomato paste
1 Whole Scotch bonnet pepper
2 green onions chopped
5-6 Whole pimento seeds (allspice),
1 Tablespoon Worcestershire sauce
1- teaspoon curry or more adjust to preference
15 ounce can butter beans , rinsed and drained
1 teaspoon browning (optional)
1 Tablespoon bouillon powder or cube (optional)
Salt to taste
Season oxtail with salt and pepper. Set Aside.
In a large pot, heat oil over medium heat, until hot and then add the oxtail sauté stirring frequently any browned bits off the bottom of the pot until oxtail is brown. If desired drain oil and leave about 2-3 tablespoons
Add onions, green onions, garlic, thyme, all spice, worcestershire, smoked paprika, stir for a minute. Throw in scotch bonnet pepper, tomato paste, bouillon and curry powder, stir for one minute.
Then add 4 cups of water to start, up to 6 if needed. Bring to a boil and let simmer until tender (depending on oxtail size and preference) about 2-3 hours, stirring occasionally.
20-30 minutes before remove from stove add broad beans. Adjust thickness of soup with water or stock
Season with salt according to preference.