Trim meat from bones and cut into large chunks. Place bones in bottom of Dutch oven. Toss meat with wine, vinegar, pepper, ginger, cloves, star anise, cassia and hot peppers, and place over bones. Place sugar in pot. Trim off and discard dark green tops of onions; tie onions in a bundle with kitchen string and add to pot. Pour in soy sauce.

Cover pot; over medium-high heat, bring to boil. Add 1/2 cup/125 mL water and return to boil. Reduce heat and simmer, covered, for 45 minutes.

Stir in tomatoes and daikon; return to simmer. Simmer, covered, for 30 minutes; uncover and simmer, stirring occasionally, until meat is tender, about 45 minutes.

Skim off fat. Sprinkle with green onion to taste before serving.

Makes 6 to 8 servings.

Variation: Chinese Red-Stewed Beef and Tripe

Reduce beef to 2 lb/1 kg. Boil 1-1/2 to 2 lb/750 g to 1 kg beef honeycomb tripe, 3 tbsp/45 mL vinegar and 1-inch/2.5 cm piece gingerroot, smashed, in well-salted water for 5 minutes. Drain, rinse under cold water and drain again. Cut into about 1-1/2-inch/4 cm squares. Add to pot with beef. Proceed as above.