Jamaican Oxtails

1 kg beef oxtails
1 tbsp SIDS HOT WORCESTER SAUCE
1 tbsp soy sauce
1 tbsp brown sugar
1 tbsp salt
2 tsp garlic powder
1 tsp New York Cut pepper
1 tsp paprika
2 tbsp rice bran oil
2 medium carrots, sliced
2 ribs celery, sliced
1 medium yellow onion, chopped
1 jalapeno pepper, chopped
1 tbsp garlic, minced
3 cups beef stock
1 bunch thyme
1 bay leaf
500 g can butter beans, drained & rinsed

Prepare the oxtails by rinsing and patting dry with paper towels. Place them into a medium sized mixing bowl, then sprinkle with SIDS HOT WORCESTER SAUCE, soy sauce, brown sugar, salt, garlic powder, pepper and paprika. Toss to coat thoroughly.
Heat a large pan or Dutch oven over high heat with the oil. The oil should shimmer, and be just at the point of smoke. Sear the seasoned oxtail in the oil for about 3 minutes, until the meat gets a golden brown colouring. Transfer the oxtail to a plate and set aside.
Reduce the heat to medium high and sauté the carrots, celery, onion, pepper and garlic until softened and fragrant, about 3-4 minutes. Once softened, add in the stock, thyme and bay leaf. Bring the stock and vegetables to a slow boil and return the oxtail.
Cover the pan, reduce the heat to LOW and simmer for about 3 hours. The oxtail should be tender when done, and pulled from the bone with a fork.
When the oxtail is done, remove the lid from your pan and increase the heat to medium high again. Add the rinsed butter beans and simmer off and thicken your oxtail gravy for about 5-10 minutes. Stir frequently while reducing, and adjust your heat as needed to prevent burning.
Once thickened slightly, remove the oxtail from heat and serve the Jamaican oxtail over rice immediately.