Deeply flavored stew with a splash of dark rum and browning sauce.
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In a large bowl, season the oxtail with salt, pepper, browning sauce, and half of the dark rum; let it marinate for at least 2 hours or overnight.
Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
Sear the oxtail pieces in batches until deeply browned on all sides, then remove and set aside.
In the same pot, sauté the onions, garlic, and scallions until softened, about 5 minutes.
Return the oxtail to the pot and add the beef broth, thyme, allspice berries, and the remaining dark rum.
Bring the liquid to a boil, then reduce heat to low, cover tightly, and simmer for 2.5 to 3 hours until the meat is fork-tender.
Add the scotch bonnet pepper and broad beans during the last 30 minutes of cooking, being careful not to burst the pepper.
Remove the lid and increase heat slightly for the final 10 minutes to reduce the sauce to a rich, thick gravy.
