2 stalks celery, chopped
2 tablespoons olive oil
3 pounds oxtail, cut into 1-inch slices
Salt and pepper
1 tablespoon fresh oregano, chopped
10 whole allspice berries (Jamaican pimento peppers)
4 sprigs fresh thyme, leaves picked
2 cloves garlic, minced
2 small onions, chopped
2 tomatoes, chopped
1 Scotch bonnet pepper, chopped
4 cups beef stock
1 bay leaf
One 15-ounce can butter beans, drained
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