Step 1

Wash the oxtail with the vinegar and lime then drain, getting rid of all the excess water.

Step 2

In a kitchen bowl, combine the oxtail with all salt, oxtail/meat seasoning, onion, scallion, crushed garlic, grated ginger, browning, scotch bonnet pepper and thyme. Mix the ingredients to together until the oxtail is completely coated in seasoning. Leave to marinate for at least a hour (traditionally the oxtail is marinated over night).

Step 3

Separate the oxtail and the green seasoning.

Step 4

Add 2 tablespoon of cooking oil in a pressure cooker pot on high heat.

Step 5

Add the oxtail in the hot oil and let it fry for 15 minutes or until all sides are brown. Stir continuously to prevent the meat sticking to the pot.

Step 6

Stir in the green seasoning you separated from the meat along with the diced tomatoes, pimento berries and bell pepper.

Step 7

Add 1 1/2 to 2 cups of water or enough to just about cover what's in the pot. Close the pressure cooker lid and cook at high pressure for 30-45 minutes.

Step 8

Carefully remove the pressure cooker cover, once the pressure cooker is cool. Check that the meat is soft and falling off of the bone.

Step 9

Put to continue cooking on medium-low heat. Add the butterbean and ketchup stir to evenly distribute. (At this point taste the pot if it is full flavoured to your liken)

Step 10

Cover the pot with a normal pot cover and let it simmer for another 10 to 15 minutes, until the sauce is thicken.