Rinse oxtail pieces and then place in stock pot and cover oxtail with water.
Place on high heat and before the the water begins to bubble remove the pot from the heat and cover.
Allow meat to sit in the warm water for approx. five minutes, then drain.
Fill a large bowl with cold water and set aside.
With a sharpe knife cut away at the fat and sinew on each piece of meat as much as you can without losing any meat, then place it in the bowl of cold water.
Once you have removed as much fat and sinew you can and all of the oxtail is in the bowl with water, replace the water with some more cold water to stop the cooking process.
Allow oxtail to sit for 1 minute, then drain and pat dry.
Dry the stock pot then heat oil in stock pot.
Add 2 cups of onions and the garlic and saute until the flavors release.
Add sugar, mix with onions and garlic, then add oxtail pieces.
Stir meat to brown all of the meat. Lower heat if needed to avoid burning onions and garlic.
Once oxtail pieces are browned lower heat to low.
Add, carrots, thyme, allspice, tomato puree, scotch bonnet and salt and pepper, then add 4 cups of water on top.
Mix ingredients up thoroughly, then cover and allow to cook slowly for 2 hours.
Check on cooking process regularly to ensure the oxtail is bubbling very slowly to avoid drying out.
After 2 hours the flavors will begin to combine, stir ingredients then taste to make sure you're on the right track.
Add 1/2 cup onions and stir once more.
Cover and continue to cook for 2 hours, checking regularly.
After another 2 hours, remove thyme stalks and discard.
Add 2 cups of water and stir thoroughly.
Add salt and pepper as needed to balance flavors, then add scallions.
Stir once more, then cover and allow to cook for a further 2 hours.
Serve when the meat is tender and begins to fall away from the bone.
You can garnish with some chopped parsley or sliced scallion