Cilantro Parsley

Stovetop:

Season oxtails with salt and pepper. Heat a large Dutch oven on high heat. Add brown sugar to pot and melt, stirring with a wooden spoon, until dark. When the sugar is melted, add 2 tablespoons hot water and stir.
Add the oxtails to the pot, coating with the watery sugar mixture until coated, and browned. Remove the oxtails on a plate.
Add the onions, garlic and ginger to the pot, along with the pepper, the thyme, the allspice and the green onion, and stir to combine. Allow to cook until softened, approximately 5 minutes.
Return the oxtails to the pot along with any accumulated juices and 3 cups water. Bring to a simmer and then lower heat cover, and cook for 1 hour, stirring occasionally.
Add soy sauce and Worcestershire sauce. Stir and cook, covered, for another hour. Add the tomato paste and the flour and stir aggressively, until the flour isn’t clumpy.  Add butter beans and stir until they’re hot. Garnish with extra scallions and enjoy.

Pressure cooker:

Season oxtails with salt and pepper. Hit sauté for 20 minutes on your pressure cooker and wait for it to get hot. Add brown sugar to pot and melt, stirring with a wooden spoon, until dark. When the sugar is melted, add 2 tablespoons hot water and stir.
Add the oxtails to the pot, coating with the watery sugar mixture until coated, and browned. Remove the oxtails on a plate.
Add the onions, garlic and ginger to the pot, along with the pepper, the thyme, allspice and green onion, and stir to combine. Allow to cook until softened, approximately 5 minutes.
Hit cancel. Return the oxtails to the pot, soy sauce, Worcestershire, and 2 cups water. Pressure cook on high heat for an hour. Let it naturally release.
Open the pot and add the tomato paste and the flour and stir aggressively, until the flour isn’t clumpy.  Add butter beans and stir until they’re hot. Garnish with extra scallions and enjoy.