2In a bowl, mix the oxtail with green seasoning, ginger and garlic paste, browning, thyme, curry powder, onion powder, beef bouillon, salt and allspice.
3Add the chopped onions and bell peppers to the bowl and mix well.
4Marinate for at least one hour.
5In a pot, add oil and sauté the oxtail until brown.
6Remove the oxtail and add the vegetables to the pot, sauté for a few minutes.
7Add enough hot water to cover the meat.
8Return the oxtail to the pot, add a scotch bonnet pepper, cover and let it cook for about an hour and a half, adding water if needed.