Ginger Oxtail Stew With Potatoes

• 1 tablespoon canola oil
• 6 pieces oxtail (about 3 1/4 pounds), each about 2 inches thick
• 2 onions (8 ounces), peeled and cut into 1-inch pieces
• 6 cloves garlic, peeled (1/4 cup)
• 1/4 cup 1-inch pieces unpeeled ginger
• 2 cups water
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/4 teaspoon chili powder
• 1/4 cup soy sauce
• 12 ounces mushrooms (about 24 mushrooms), washed just before use
• 2 pounds large potatoes, peeled, washed and cut crosswise into 1-inch slices
• 2 tablespoons chopped fresh parsley or chives (optional)

1. Heat the oil over high heat in a very sturdy saucepan.
2. Meanwhile, trim any surrounding fat from the pieces of oxtail.
3. Then, place them in one layer in the hot oil.
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.
5. Discard any fat that has accumulated in the pan.
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.
7. Add the mixture to the saucepan with the remaining cup of water, the salt, cinnamon, chili powder and soy sauce.
8. Mix well, bring to a boil, cover, reduce the heat to low, and boil very gently for two hours.
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.
10. Return the meat to the pan along with the mushrooms.
11. Mix well; then, arrange the potato slices on top of the stew in the pan.
12. Bring the mixture to a strong boil, cover, reduce the heat to low and cook for 30 minutes.
13. Divide the potato slices among six plates, and place an oxtail on top of the potatoes on each.
14. Spoon some sauce over the meat and potatoes, and sprinkle on some chopped herbs, if desired.
15. Serve.

canola oil, oxtail, onions, garlic, ginger, water, salt, cinnamon, chili powder, soy sauce, mushrooms, potatoes, parsley

Taken from cooking.nytimes.com/recipes/8291 (may not work)