Marinate oxtails and onions in soy sauce for 1-2 hours.
Combine flour with salt and pepper in a ziplock bag.
Dredge oxtails in flour, reserving onions and soy sauce.
Heat oil in large pot or dutch oven.
Brown oxtails on all sides in batches and remove from pan.
Drain any oil in excess of 2 tbls from pan.
Add drained onions, bell pepper and habanero and sauta about two minutes.
Add garlic, after a few seconds add tomato and cook about two minutes more.
Add molasses, reserved soy sauce and water and stir.
Add thyme sprig and simmer 30 minutes more.