In a large Dutch oven, heat the olive oil over medium-high heat. Sprinkle the oxtail with salt and pepper and begin searing the chunks in batches until golden brown. Remove the oxtail from the pan, add in the oregano, allspice berries, thyme, celery, garlic, onions, tomatoes and Scotch bonnet peppers and cook until fragrant, 5 minutes.
Add the oxtail back to the pot along with the beef stock and bay leaf. Bring this to a boil and then lower to a simmer. Cover the pot with a lid and braise until tender, about 2 hours. Add in the butter beans and warm through. Serve immediately.
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