In a pot, heat oil then sear the short ribs and beef brisket by batch to avoid steaming the meat. Set aside
In the same pot, saute the onions, garlic and ginger until fragrant.
Add the bay leaf, black peppercorn, cumin, cinnamon bark and star anise then roast for about 2 mins.
Deglaze the pot with beef stock then add the soy sauce and brown sugar Season with salt then.boil for 10 mins.
After boiling, simmer for 3 hours until the beef is tender. Add beef stock if needed.
Dip the tortilla in the pares sauce to get the oil then heat in a pan.
Add the shredded pares meat on the tortilla then top wth kesong puti, white onions , cilantro and fried garlic. Serve with calamansi and the pares broth. Add jalapeno if desired