Pre-heat oven to 300 degrees F

Wash and dry oxtail. Place in a large bowl. Season with the spices (garlic, salt, pepper, allspice). Add garlic, ginger, ½ the yellow or red onions, ½ the green onions, allspice berries, browning, soy, and Worcestershire sauces to the oxtail covering each piece well. Marinate for at least 2 hours preferably overnight.

Heat dutch oven pan on medium heat. Add oil and once heated added a tablespoon of brown sugar. Stir constantly until sugar darkens.

Add the oxtail and brown on all sides. Remove and set aside. Reserve the marinade.

Add remaining green onions, bell peppers, and remaining red onions and saute 2-3 minutes.

Add a cup of water to the reserved marinade and add to the pot. Mix well and deglaze the pan with a wooden spoon.

Add the broth, fresh thyme, bay leaf, ketchup, and cognac. Mix well

Add the oxtail to the pot. Cover and braise 3-4 hours until oxtail reaches desired tenderness.

During the last 20 minutes of cooking time add the can of drained butter beans. Mix well and allow to cook. This step can also be done on the stovetop.

To make the gravy. Add a ½ cup of the braising liquid to a mixing bowl. Mix in a tablespoon of corn starch. Remove the oxtail. Add the slurry and stir well cooking at a simmer for about 5 minutes. Add the oxtail back and serve.