Braised Oxtail with Carrots and Potatoes

1. Preheat your oven to 300°F (150°C).
2. Clean the oxtail meat thoroughly. Optional: Marinate the oxtail with 2 tablespoons of epis, 0.5 cup of jerk marinade (homemade or store-bought), @verynoiceeseasoning, and salt & pepper to taste.
3. Optional: If using oxtail with excess fat, remove some fat and add it to an oven-safe tray. Bake for 20-25 minutes to render the fat. This rendered fat grease will be used for searing.
4. In a large pot or Dutch oven, add the rendered fat grease (or a little oil/butter if no fat was rendered) over medium-high heat. Allow it to get hot, then sear the oxtail on both sides until browned. Remove the seared oxtail and set aside.
5. Lower the heat to medium. Add the diced onions to the pot and sauté for a few minutes until softened. Then add the minced garlic and cook until fragrant.
6. Add any leftover marinade from the oxtail and 2 tablespoons of butter to the pot. Once the butter is melted, pour in the beef stock.
7. Bring the mixture to a boil, then add 2 tablespoons of Worcestershire sauce, 1 teaspoon of thyme, and season with salt, pepper, and @verynoiceeseasoning to taste.
8. Return the seared oxtail meat to the pot. Cover the pot with foil or a tight-fitting lid and place it in the preheated oven for 2 and a half hours.
9. After 2.5 hours, remove the pot from the oven and place it back on the stove over medium heat.
10. Carefully remove the oxtail meat from the pot. Add the chopped carrots and potatoes to the pot. Season them with the same seasoning used before (e.g., @verynoiceeseasoning, salt, pepper), along with 0.25 cup of ketchup, some medium-diced onions (if desired for texture), and chopped green onions. Stir until well combined.
11. Return the oxtail meat to the pot after 15 minutes of the vegetables cooking. Continue to cook for another 15 minutes, allowing all the flavors to meld and the vegetables to finish cooking.
12. Serve hot and enjoy!