Wash the oxtail in water with vinegar and lime juice. Drain away all the water, getting the meat as dry as possible.
Season the oxtail with salt, oxtail/all-purpose seasoning, garlic, ginger, browning and scotch bonnet pepper. Mix the ingredients until the oxtail is completely coated with seasoning. If you like, leave to marinate for at least an hour.
Add the cooking oil and the brown sugar to a pressure cooker pot on high heat.
Make the oil hot and the sugar melt, then add the oxtail. Sear the meat so that all sides are brown.
Add 2 ½ cups of water to the pressure cooker, close with the pressure cooker lid and cook at high pressure for 30-35 minutes.
Make sure the pressure cooker cool off, then carefully remove the lid. Check that the meat is soft and falling off of the bone.
Put to continue cooking on medium-high heat. Add the onion, thyme, scallion, tomato, bell pepper, butterbean, ketchup and Maggi stock cube.
Cover the pot with a normal pot cover and let it cook for another 30 minutes.