Add the sliced ginger, sliced onions, 2 bay leaves, and 3 star anise and brown for 2-3 minutes. Do not add the garlic. It's important that we do not brown the garlic, as it will create a hard shell that will prevent it from fully melting into the stew.
Change stove to Medium-Low heat.
Add half of the braising sauce to the pot, and use a wooden spoon to scrape the brown bits on the bottom of the pot. These burnt bits are full of flavor, and are called 'Fond'. Once you have scraped most of the brown bits, add the rest of the braising sauce to the pot.
Add the browned beef, and the smashed garlic cloves to the pot and mix everything together.
Put the lid on, and braise everything for 60 minutes. At 30 minutes, check the water levels to make sure there is still enough liquid in the pot to braise the beef. If the water levels are too low, add about ½ cup of water. (The beef should be halfway submerged in liquid.)
Add the daikon (and pressure cooked tendon if you are using) and cook for 30 minutes.
After 30 minutes, poke a daikon with a skewer or knife. It should be soft, and the knife should easily go through it. If it is still hard, add a few more minutes of braising.
Add the green onions in, and stir the stew and let the residual heat wilt it. Do a taste test, if it needs more salt, add it in now.
Your Chinese beef stew is now ready! Serve it with rice or noodles and enjoy the rich, flavorful sauce and tender chunks of beef.