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1
Heat the oil over high heat in a very sturdy saucepan.
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2
Meanwhile, trim any surrounding fat from the pieces of oxtail.
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3
Then, place them in one layer in the hot oil.
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4
Reduce the heat to medium, partly cover the pan (about three-quarters of the way) to reduce the possibility of splattering, and cook for about 30 minutes, turning occasionally, until the meat is brown on all sides.
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5
Discard any fat that has accumulated in the pan.
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6
Place the onion, garlic, ginger pieces and 1 cup of the water in the bowl of a food processor, and process until finely chopped.
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7
Add the mixture to the saucepan with the remaining cup of water, the salt, cinnamon, chili powder and soy sauce.
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8
Mix well, bring to a boil, cover, reduce the heat to low, and boil very gently for two hours.
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9
Transfer the pieces of oxtail from the pan to a plate, and remove and discard as much fat as possible from the surface of the liquid in the pan.
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10
Return the meat to the pan along with the mushrooms.
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11
Mix well; then, arrange the potato slices on top of the stew in the pan.
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12
Bring the mixture to a strong boil, cover, reduce the heat to low and cook for 30 minutes.
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13
Divide the potato slices among six plates, and place an oxtail on top of the potatoes on each.
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14
Spoon some sauce over the meat and potatoes, and sprinkle on some chopped herbs, if desired.
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15
Serve.
