Add the oxtails to a large bowl. In a small bowl, combine the Worcestershire sauce, tomato paste, ketchup, brown sugar, minced ginger, browning sauce, soy sauce, half of the salt, half of the pepper, and the chopped thyme.

Mix well, then pour over the oxtails, turning to coat in the marinade and rubbing it in with your hands. Cover and marinate in the fridge for at least 1 hour, or overnight.

Make the green seasoning: Add all ingredients to a food processor. Pulse until chopped or pureed, adding olive oil as needed. Remove from the food processor and set aside.

Place a large, 6-8 quart pot over medium heat. Add the olive oil to the pot. Once hot, place half the oxtails in the pot and brown for 2 to 3 minutes per side, moving with tongs to prevent burning. Remove the oxtails and repeat with the remaining second batch. Remove all the oxtails from the pot.

Add the onions to the pot and sauté for 2-3 minutes, until fragrant. Add the diced bell pepper, garlic, onion, and allspice to the pot, stirring to combine and sauteeing for another 2-3 minutes. Add the browned oxtails back to the pot. Top with the green seasoning and the scallions and pour the beef broth over the top. Use a knife to poke one or two holes in the scotch bonnet pepper and add to the pot.

Cover the pot and bring to a boil. Lower the heat to a simmer, and cook on medium-low for 3 ½ to 4 hours, adding the butter beans in the last ½ hour of cooking, until the oxtail meat is fall-off-the-bone tender.

Remove from heat. Serve as is, or with rice and peas.