Creamy Caribbean-style stew with thyme, scallions, and coconut milk.
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Season the oxtail pieces generously with salt, black pepper, and the crushed allspice berries.
Heat the vegetable oil in a heavy-bottomed Dutch oven over medium-high heat and sear the oxtail until deeply browned on all sides.
Remove the meat from the pot and sauté the diced onion, scallions, and garlic in the remaining fat until softened and fragrant.
Return the oxtail to the pot and stir in the brown sugar, thyme sprigs, and the whole scotch bonnet pepper.
Pour in the beef broth and the coconut milk, ensuring the liquid almost covers the meat; bring the mixture to a gentle boil.
Reduce the heat to low, cover with a tight-fitting lid, and simmer for 3 to 3.5 hours until the meat is fork-tender and falling off the bone.
Carefully remove the scotch bonnet pepper and thyme stems, then skim any excess fat from the surface of the sauce.
Increase the heat slightly and simmer uncovered for 10 minutes to thicken the coconut gravy to your desired consistency before serving.
