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1
Blanch the brisket in a separate pot of cold water brought to the boil; blanch the tendon in a second pot of cold water brought to the boil. Drain both and rinse under cold running water. The water should run clear and the surfaces of the meat should show no grey foam.
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2
Place the blanched tendon in a heavy braising pot. Add the light soy sauce, dark soy sauce, sugar, and enough water to submerge. Bring to a gentle simmer and braise for 1 hour before adding the brisket in its large pieces. Continue braising on a low, steady simmer for a further 1 to 2 hours. The braising liquid should deepen to a rich amber; the tendon will yield to gentle pressure but not yet collapse.
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3
This is where the dish lives or dies: add the daikon chunks no earlier than 40 minutes before serving. Too early and the daikon dissolves entirely into the braise, losing all texture and form; too late and it remains raw at the core. It is done when a chopstick or skewer passes through each piece with no resistance and the daikon has taken on the deep amber colour of the braising liquid throughout.
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4
Lift the brisket and check that it has braised into thick, chunky portions — tender enough to pull apart at the grain but still holding cohesive shape. The tendon should be fully gelatinous and trembling. The braising liquid should be full-bodied, richly coloured, and coat the back of a spoon.
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5
Transfer to a clay pot or earthenware dish and serve immediately over steamed rice or noodles. The dish is at its best piping hot; the gelatinous tendon and fat begin to set as it cools.