Slow cooked Chu hou beef briskit and daikon

Adapted from here. http://themeatmen.sg/braised-beef-brisket-with-daikon/ Really good.

Ingredients
500g beef briskit, cubed
3 tbsp corn starch
1 tbsp chopped onion
1 tsp minced ginger
1 tsp minced garlic
3 bay leaves
1 tsp black pepper corns
2 tbsp chu hou paste
1 tbsp oyster sauce
2 tbsp soya sauce
1 tbsp Chinese cooking wine
1 tsp sugar
1 tsp five spice powder
3 cloves
1 star anise
1 sweet potato cubed
1 daikon cubed
2 cups water

Method
1) Coat the beef in the corn starch. In a pot, brown the beef. Remove.
2) Fry the onion, garlic, and ginger. Return the beef to the pot.
3) Add everything else other than the sweet potato and daikon.
4) Bring to a boil and skim off any scum. Cover and simmer for 3 to 5 hours on low. (My pot retains heat, so I only need to bring it to a boil every ½ hr to 45 mins and switch off the flame to conserve gas). Give it a stir and add more water if required. Continue to skim the scum and oil.
5) In the 5th hour, add the sweet potato. In the 6th hour, add the daikon.