Ingredients:

2 Tablespoons Canola Oil or
Vegetable Oil.
2 ½ lbs. medium-sized cut Oxtails.
SPRINKLE WITH WINNIFRED’S
MOUTHWATERING OXTAILS
SEASONING.
1 can Butter Beans (drained).
2 whole Carrots chopped.

¼ cup Water.
1 Tablespoon Scotch Bonnet Pepper Sauce
(optional).
Preparation:
Place cleaned and dry Oxtails in a bowl.
Coat Oxtails thoroughly with WINNIFRED’S
MOUTHWATERING OXTAIL Seasoning. Place in a
sealed container in the refrigerator for at least
two hours, overnight if possible.
Cooking Instructions: 
Heat Oil in a Large Pot. Brown Oxtails on all
sides until they have a nice color and texture.
Remove Oxtails and set aside.
Add the Water and Carrots and stir for 2-3
minutes to deglaze the bottom of the Saucepan.
Add Caribbean Sunshine Scotch Bonnet Pepper
Sauce.
Place Oxtails and remaining Oxtail & Stew
Marinade in the Pot and stir.
Cover and cook on high for 45 minutes.
Remove the lid and add Caribbean Sunshine
Butter Beans. Stir and Simmer for an additional
10-15 minutes until the Butter Beans are hot
and the Oxtails are properly cooked.