Begin by heating 2 tablespoons of olive oil in a large braiser or Dutch oven over medium-high heat. Season the oxtails with ½ teaspoon salt and ½ teaspoon pepper, then carefully place them in the hot oil. Sear each oxtail until browned on all sides, about 8-10 minutes. Once they’re beautifully brown, transfer the oxtails to a plate and set aside.

In the same pot, add the chopped onion, stirring occasionally until it becomes translucent, around 3-5 minutes. Next, add the minced garlic, grated ginger, and diced habanero, cooking for an additional minute until aromatic. Mix in ¼ teaspoon allspice, ½ teaspoon smoked paprika, and ¼ cup tomato paste, allowing the paste to slightly brown for about 2-3 minutes.

Return the seared oxtails to the pot and add 4-6 cups of low-sodium beef broth to nearly cover the meat. Add 4 sprigs of fresh thyme and 2 bay leaves, bringing the mixture to a rolling boil. Once boiling, reduce the heat to low and partially cover the pot. Let the stew simmer gently for 2 hours.

After 2 hours, carefully remove the lid and stir in the rinsed lima beans. Continue simmering the Oxtail Stew uncovered for an additional 30-45 minutes, adjusting seasoning if necessary.

Once cooking is complete, discard the bay leaves and thyme sprigs. In a small bowl, create a cornstarch slurry by mixing 1 tablespoon of cornstarch with 1 tablespoon of water. Stir this mixture into the pot and increase the heat to medium, stirring until the stew thickens, about 3-5 minutes.

To serve, ladle the rich Oxtail Stew into bowls, garnishing with the chopped green onions. This hearty dish pairs wonderfully with rice, mashed potatoes, or crusty bread.