Season the oxtail with oregano, a pinch of pepper, lime juice, and a teaspoon of salt.
Heat the oil over medium heat in a deep bottom pan.
Add the oxtail and brown.
Add enough water to cover the meat and cover with a lid.
Cook until the meat is very tender, adding water as it becomes necessary (see notes).
When the meat is very tender add the carrots, chickpeas, olives, onions, cubanela pepper, thyme, tomatoes tomato sauce, celery, garlic, and Scotch bonnet pepper.
Cook until the vegetables are cooked through.
Season with salt and pepper to taste.
Serve hot with a few slices of avocados and white rice.
You can shorten the preparation time by using a pressure cooker. Without the pressure cooker getting the meat tender enough (it has to fall off the bone) may take over an hour. With the pressure cooker it will take about 25 minutes.If you are unsure how you will like it with the Scotch bonnet pepper (they are very spicy) use your favorite hot sauce instead and add to taste.