Rinse the oxtail pieces and pat them dry, then season generously with salt, black pepper, and the brown sugar to help with browning.

Heat the vegetable oil in a large heavy-bottomed pot or dutch oven over medium-high heat.

Sear the oxtail pieces on all sides until they are dark brown and caramelized, about 8-10 minutes, working in batches if necessary to avoid overcrowding.

Remove the meat and set aside, then add the chopped onion, green onions, and garlic to the pot, sautéing until fragrant and softened, about 3 minutes.

Return the oxtail to the pot and stir in the tomato paste, soy sauce, worcestershire sauce, thyme, and allspice berries.

Pour in the beef broth to cover the meat, add the whole scotch bonnet pepper on top, and bring the mixture to a boil.

Reduce the heat to low, cover tightly with a lid, and simmer gently for 2.5 hours, stirring occasionally to prevent sticking.

Once the meat is tender, add the sliced carrots and the drained broad beans to the pot.

Simmer uncovered for an additional 30 minutes to allow the sauce to thicken and the vegetables to cook through.

Carefully remove the whole scotch bonnet pepper and allspice berries before serving hot over white rice or rice and peas.