4 to 6 pounds oxtail, lean with a little fat, in 1-inch pieces
4 cloves garlic, minced
1 tomato, minced
1/2 cup sliced scallions (about 1 bunch)
3 tablespoons apple cider vinegar
1 tablespoon dried oregano
1 tablespoon seasoned salt, such as Lawry's
2 teaspoons curry powder
1 1/2 teaspoons dried thyme
1 teaspoon black pepper, plus for the braise
Pinch ground nutmeg
2 to 3 packets Spanish seasoning, such as Sazon
2 to 3 tablespoons vegetable oil
1 teaspoon sugar
4 cups beef stock
One 15-ounce can butter beans
1 tablespoon cornstarch
Steamed white rice, for serving
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