The name of the dish is called in German “Alte Kleider”. It is believed that it was chosen because the torn meat (visually! – note of the compiler) reminds of rags.
Put carrot, meat, celery and onion in saucepan.
Cover with tap water and bring to boil. Reduce temperature, cover and simmer gently until meat is tender (about 1 1/2 h). Pull from fire and cool in liquid. When you can handle it, hand-pick the meat into bite-sized pieces. Set aside. Strain the cooking liquid, reserving 2 cups.
Heat the oil in a heavy skillet until hot. Add onion, bell bell pepper and garlic and sauté until just tender. Add chilies, tomatoes and the 2 cups of broth, cover and simmer for 150 minutes. Remove lid, season and cook on stove over medium heat until slightly thickened. Pour in the meat and stir. Offer on cooked white long grain rice (optional).
Tip: Use meaty olives for even more relish!
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