Remove excessive fat and wash oxtail. Season with regular meat seasoning. Add browning and mix thoroughly. Allow to marinade for at least 30 minutes or overnight.
Heat the vegetable oil in the pressure cooker and brown the oxtail on all sides.
Add enough water to cover meat. Close the pressure cooker and cook on high pressure for about 45 minutes.
Release the pressure and carefully open the cooker. Check doneness of meat. A fork should easily go through meat. If not tender then pressure for an extra 10 minutes and safely open pressure cooker.
Once meat is pressured to tenderness skim excess oil from top of gravy.
Add beef broth or water to pot and extra browning if needed. Add chopped onions, garlic, thyme, green onion, Scotch bonnet pepper, allspice, brown sugar and butter beans.
Simmer uncovered for another 10-15 minutes to thicken the sauce.
Adjust seasoning with salt and pepper if needed.
Serve hot over rice or with your favorite side dish.
