Brisket & Okra Gumbo

12 servings Prep: 30 m Cook: 4 h Total: 4 h 30 m Intermediate
5.0/5 (1)
Brisket & Okra Gumbo
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. This traditional okra gumbo features tender brisket, fresh okra, tomatoes, and the holy trinity for a hearty South Louisiana meal.

Ingredients

12 servings
  • 1 1/2 lb boneless brisket, cut into pieces
  • 1/2 cup oil
  • 1 lb okra, finely chopped
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 1 (14 oz) can chopped tomatoes
  • Salt and pepper to taste
  • 2 quarts water

Step-by-Step Instructions

  1. Cook down the okra in oil for about an hour over medium heat, stirring constantly. This cooking process reduces the sliminess and develops the flavor.
  2. After the okra has cooked down, add onions, bell pepper and tomatoes. Cook another hour stirring every so often.
  3. 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.

Common Problems and Solutions

Q: Why is my okra slimy?

A: Okra releases a natural mucilage when cooked. The key is to cook it down slowly for the full hour in oil, stirring constantly. This process breaks down the sliminess and develops a rich, thick texture instead.

Q: Can I use fresh tomatoes instead of canned?

A: Yes, use about 2 cups of chopped fresh tomatoes. You may need to cook them a bit longer to break down and develop the same depth of flavor.

Q: My brisket is still tough after 2 hours. What should I do?

A: Continue cooking on low heat, checking every 30 minutes. Brisket can take 2.5-3 hours depending on the cut and size of pieces. It should be fork-tender when done.

Tips and Techniques

The long, slow cooking of okra is essential—don’t rush this step. Stir constantly during the first hour to prevent sticking and burning. If the mixture gets too thick, add a bit more water during cooking.

Ingredient Substitutions

  • boneless brisket: chuck roast or stew meat
  • fresh okra: frozen cut okra
  • canned tomatoes: 2 cups fresh chopped tomatoes

Equipment Needed

  • Heavy-bottomed pot or Dutch oven
  • Long-handled wooden spoon for stirring

Historical Context

Okra gumbo is one of the oldest styles of Louisiana gumbo, predating roux-based versions. West African slaves brought okra to Louisiana, and it became a key ingredient in Creole and Cajun cooking, prized for both its flavor and thickening properties.