Rinse 3 to 4 pounds of oxtails and pat dry
Season with salt, black pepper, all-purpose seasoning, garlic powder, onion powder, thyme, smoked paprika, and browning sauce
Add chopped scallions, minced garlic, chopped onions, Scotch bonnet pepper, and a little soy sauce
Mix well and marinate for at least 2 hours, preferably overnight
Heat oil in a large pot over medium-high heat
Brown the oxtails on all sides
Add more onions, garlic, scallions, thyme, and a bay leaf
Pour in enough beef broth or water to cover the meat halfway
Add ketchup, a little more browning sauce, and optional butter beans
Bring to a boil, then reduce to low heat and cover
Simmer for 2.5 to 3.5 hours, stirring occasionally, until tender
Add carrots and potatoes during the last 30 to 45 minutes if desired
Adjust seasoning with salt and pepper
Cook uncovered for a few minutes to thicken the gravy
Serve hot with rice and peas, white rice, or mashed potatoes