I'm sure this recipe is not authentic, but it tastes so good anyway. "Old Clothes" refers to what the shredded beef is supposed to resemble.
3 soup/shank bones (bones with lots of meat on them)
Water to cover
1 carrot, chopped
1 celery stalk, chopped
1 onion, chopped
Bring this to a boil, and then reduce the heat to low for three hours or so, until the meat is very tender. Remove the meat/bones from the broth, and allow these to cool for easier handling. Reserve about 1-2 cups of broth, and the vegetables, for adding to the stew later. Save the rest of the broth for another recipe.
When the bones are cool enough to handle, shred the meat into small pieces; tap the marrow out of the bones, and add to the meat.
Meanwhile, saute in some of the fat that rises to the top of the broth:
1 lg. onion, diced
4 garlic cloves, diced
2 celery stalks, diced
1 red pepper, diced
A couple of chiles, diced (optional) or some red pepper flakes
When this is nicely getting soft, add:
1 T. cumin, and salt to taste, and stir
Now, add
2 c. tomatoes, chopped
2 bay leaves
the reserved meat and broth (till it's a good consistency)
salt and pepper, plenty, to taste.
Cook for ten minutes or more, to mingle the flavors and fully cook the veggies. Serve with olive oil drizzled on top.
Enjoy!