Kharcho with beef shoulder and brisket

Cut the meat into small pieces. Boil a rich beef broth, skimming off the foam as it appears. Cook for about one and a half hours on low heat.

After that, strain it. Then put the meat back in, add rice to the boiling broth, tomatoes and tomato paste, spices, garlic and chopped celery, vegetable oil. Cook until thickened and the meat and rice are softened for about 30 minutes.

Salt it. Serve with fresh herbs.