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Preheat the oven to 325°F.
Season all sides of the pieces of beef generously with salt and pepper. In a dutch oven, heat up the oil over medium-high heat. Deeply brown the beef in batches, making sure to brown all sides. Remove from the pan and set aside. If the pan is dry, add a touch of oil. Add the onions, shallots, and garlic and cook, stirring, until slightly soft, about 3 minutes. Add the carrots and beef to the pot, as well as the tomatoes, beef stock, star anise, cinnamon stick, five spice, brown sugar, bay leaf, and fish sauce. Bring up to a gentle simmer, cover and place in the oven to braise until the beef is fork tender, 2 ½ to 3 hours.
Remove the cinnamon stick, star anise and bay leaf from the pot and discard. Remove the beef from the sauce and shred with two forks. Taste the sauce and adjust the seasoning with salt and pepper. Return the meat to the sauce. (At this point, you can refrigerate if desired. Reheat over medium-low heat, stirring often. Add a touch of beef stock if dry).
Serve the meat with charred tortillas, sliced shallots, cilantro, green onions, and jalapeños. This also tastes excellent tossed with pasta or over potatoes.