Directions

1. Trim Excess Fat off the exterior of the oxtail
   

2. Add oxtails to a clean bowl and add in worcheshire sauce and soy sauce. Coat over all of the pieces to use as a binder for your dry ingredients.
   

3. Next season with salt, pepper, the mix of garlic powder, onion powder, and powdered ginger. Then scotch bonnet flakes, paprika, and the pimento berries and thyme leaves.
   

4. Next chop your veggies, Scallions, bell pepper, onion, tomato, ginger, and the garlic.
   

5. Next step we brown the oxtails over some lump and cherrywood chunks. Get a good sear on all sides and once at desired color we move the oxtails to indirect heat and allow to smoke for 30-40mins.
   

6. After smoking we add the tails to our dutch oven with about 2 cups of water. Then close the lid and allow to boil or braise for about 15mins
   

7. Add in your chopped veggies, garlic, and ginger return to simmer for another 15mins
   

8. Add in a few tablespoons of ketchup and let simmer till Oxtails easily pull away from the bone.
   

9. During last 20mins add your lima beans aka butter beans and a little more water if needed
   

10. Serve this on a fancy ass plate over your favorite mash and enjoy