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.


  • 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 1

Cook down the okra in oil for about an hour over medium heat, stirring constantly.

Step 2

After the okra has cooked down, add onions, bell pepper and tomatoes. Cook another hour stirring every so often.

Step 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.

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