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Brisket & Okra GumboMain Dishes & Casseroles
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Submitted by In memory of Grandma "Mom-Mom" Breaux
Kaplan, LA
on Monday, May 13, 2002
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| Makes: | 12 servings |
| Prep Time: | 15 minutes |
| Cook Time: | 4 hours, 0 minutes |
| Ready In: | 4 hours, 15 minutes |
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We always planted okra when I was growing up. My mom would cut it up real fine & Grandma would cook it up. It was hot eating it in summer, but it was so good that no one complained. |
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| Ingredients |
| 1 1/2 pound boneless brisket pieces |
1/2 cup oil |
| 1 pound okra, finely chopped |
1 onion, chopped |
| 1 bell pepper, chopped |
1 can chopped tomatoes |
| salt |
pepper |
| 2 quarts water |
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| | | Directions | Smother (cook down) the okra in oil for about an hour over medium heat, stirring constantly. After the okra has cooked down, add onions, bell pepper and tomatoes. Cook another hour stirring every so often. After an hour, add your brisket and water. Bring to a boil. Season well with salt and pepper. Lower heat and cook for 2 hours or until brisket is tender. Serve over rice.
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