In a large Dutch oven over medium-high heat add enough oil to coat the bottom of the pot.
Once hot, add the carrots, onions, garlic, and stir. Cook until the carrots begin to carmelize.
In the meantime, season the oxtails with salt and pepper. Then coat the oxtails in flour and tap off any excess.
Add the oxtails into the pan and cook on each side for 3-4 minutes until golden brown. Once the oxtails are golden brown pull them out of the pan and put them on a plate.
Pour in the beef stock, red wine, whiskey, Worcestershire, heavy cream, butter, brown sugar, allspice, and ginger. Using your wooden spoon stir everything together making sure to bring up the pieces on the bottom of the pot. Add the oxtails back into the pot.
Place a lid on the pot and cook for 2-3 hours until the oxtails are tender and falling off the bone.
Once finished, stir in the cooked pasta and butter beans and serve with fresh rosemary!
