Season and brown the beef

• Pat the beef dry and season generously with salt and pepper.
• Heat a Dutch oven over medium-high heat and brown the beef on all sides.

Build the mojo braise

• Add the sliced onion and minced garlic to the pot.
• Pour in the orange juice and lime juice.
• Stir in the cumin, black pepper, oregano and kosher salt, then scatter in the cilantro.
• Pour in beef broth until it comes halfway up the meat.

Braise until falling apart

• Cover the pot and simmer on low until the beef shreds easily with a fork.

Boil the potatoes

• While the beef braises, boil the potatoes in salted water until tender.

Reduce the braising juices

• Remove the beef and shred it.
• Leave the juices in the pot over the heat to reduce and concentrate while you shred the meat.

Mash the potatoes

• Drain the potatoes and mash them with the butter.
• Slowly add cream or milk, stirring, until smooth.

Serve

• Return the shredded beef to the reduced juices and toss to coat.
• Serve over the mashed potatoes.