Cook Tendon Optional:

(Optional) If using tendon, cook it in a pressure cooker for 40-45 minutes first to make it tender. After that, trim away any extra fat.

Slice Ginger and Onion:

Cut 2 slices of ginger and reserve. Peel and cut 1 onion into slices and set aside.

Crush Garlic Cloves:

Peel 1/2 bulb garlic (about 5 cloves), then crush with the flat side of a knife. Leave whole (they will dissolve into the sauce during braising).

Chop Green Onions:

Finely chop 2 stalks of green onion and set aside for garnish at the end.

Crush Fermented Bean Curd:

In a small bowl, crush 1 cube of red fermented bean curd into small bits (they may not fully dissolve unless broken up by hand).

Mix Braising Sauce:

Combine with 4 tbsp hoisin sauce, 2 tbsp oyster sauce, 2 tbsp soy sauce, 2 tbsp Shaoxing wine, and 1 tsp dark soy sauce (or regular soy sauce).

Add Water to Sauce:

After the sauce is blended, stir in 2 1/2 cups of water.

Peel Daikon Radish:

Peel 1 small daikon radish. To minimize bitterness, peel multiple times until you reach the beige layer (the outer skin contains bitter compounds).

Cut Daikon into Chunks:

Chop off the leafy tip and discard. Cut the daikon into 1 1/2-inch chunks.

Cube Beef Chuck:

Cut 2 lbs of beef chuck into 1 to 1 1/2-inch cubes.

Dry and Season Beef:

Dry the beef with paper towels and lightly season with salt to encourage browning (Maillard reaction) for deeper flavor.

Sear Beef in Batches:

Set the burner to medium-high heat. When the pan is hot, add oil (enough to coat the bottom). Arrange beef in a single layer and sear for about 30 seconds per side. Avoid flipping too early; let a crust develop. Gently nudge beef from the bottom to release. Work in batches if necessary.

Remove Beef from Pot:

Take the beef out of the pot and set aside.

Sauté Aromatics:

Put sliced ginger, sliced onion, 2 bay leaves, and 3 star anise into the pot; sauté for 2-3 minutes until browned. Do not add garlic (browning garlic creates a hard shell that prevents it from melting into the stew).

Reduce Heat to Low:

Turn the heat down to medium-low.

Deglaze with Braising Liquid:

Pour half of the braising liquid into the pot and use a wooden spoon to deglaze the brown bits (fond) from the bottom. Once most of the fond is lifted, add the remaining braising liquid.

Return Beef and Garlic:

Return the browned beef and crushed garlic to the pot; stir to combine.

Simmer for 60 Minutes:

Cover and simmer for 60 minutes. After 30 minutes, check the liquid level; if it's too low, add about 1/2 cup of water (the beef should be half-submerged).

Add Daikon and Tendon:

Add the daikon (and pressure-cooked tendon if using) and cook for 30 minutes.

Test Daikon Tenderness:

After 30 minutes, test the daikon with a skewer or knife; it should be tender and easy to pierce. If it's still firm, braise for a few more minutes.

Stir in Green Onions:

Stir in the green onions and let the residual heat wilt them. Taste and adjust salt if needed.

Serve with Rice or Noodles:

Serve with rice or noodles.