In a large bowl, clean the oxtail meat with vinegar and cold water before cooking.
After the oxtail meat is clean, in another clean bowl, season the meat with all-purpose seasoning, garlic powder, onion powder, allspice then add wet jerk seasoning,sugar,ketchup and browning-mix well.
Add thyme, minced garlic, and green onion to the bowl-mix the contents of the bowl well and allow it to marinate for 30 minutes to 4 hours.
In a large, heated pot, add olive oil and on medium high heat, brown the oxtail for 6-8 minutes.
Reduce the heat to medium and add chopped onions, and red bell pepper, sauté for another 3-5 minutes.
Add water, give it another stir and allow it to cook for 3 hours (stir the contents of the pot every 20-30 minutes to prevent sticking).
Drain any oil from off the top of the finished oxtail gravy.
Your oxtail meat should be tender at the end of the cook time, if not allow them to continue to simmer on low.
Remove from heat
Serve over pasta