Step 1

Season oxtail with salt and pepper. Set aside.

Step 2

In a large cast-iron or saucepan, heat oil (about 2-3 tablespoons) over medium heat, until hot. If using a cast-iron, only use about a tablespoon of oil. Add the oxtail and sauté stirring frequently any browned bits off the bottom of the pot until oxtail is brown. Drain oil if necessary (leave about 1-2 tablespoons).

Step 3

Add onions, green onions, garlic, thyme, allspice, Worcestershire, smoked paprika, and stir for about a minute. Throw in scotch bonnet pepper, tomato paste, bouillon, curry powder, and stir for another minute.

Step 4

Then add to crockpot/slow cooker, together with carrots, beans, and potatoes.

Step 5

Deglaze pan with about 2 cups of water, gently pour into the slow cooker, add about 2-3  cups. You may adjust for with more or less water at the end.

Step 6

Cover and cook on LOW for about  7-8 hours or until desired tenderness has been reached. Remove and serve with rice and or baguette.