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Preheat the oven to 350°F. Season both sides of the brisket with salt and freshly ground pepper. In a large dutch oven, heat up a bit of oil over medium high heat until hot and shimmery. Sear the brisket on both sides, until deeply browned. Remove from the pan and set aside.
Add the ginger, shallot, lemongrass, and garlic. Cook, stirring until soft, 1-2 minutes. Stir in the tomato paste and beef stock. Wrap up the star anise, fennel seeds, cloves, bay leaf, and cinnamon in cheese cloth or place in a large tea bag for easy removal later. Add the spice satchet to the stock, as well as the brisket, stalks of lemongrass, and piece of ginger. Bring to a gentle boil then cover and place in the oven for 2 hours.
When 2 hours is up, add the carrots, new potatoes, and pearl onions to the pot. Place back in the stove for another 1 hour or until vegetables and brisket are fork tender.
When done, remove from the oven and take out the spices, lemongrass stalks, and ginger. Season with sugar and fish sauce. Remove the brisket and slice, against the grain. Enjoy with cilantro, green onions, jalapenos, lime, and rice, if desired.