A beef brisket does not have a uniform thickness. This means that some parts will smoke faster and can lead to smoky, dry pieces of meat. We call these burnt ends and they are fantastic for so many things. This Gumbo takes those burnt ends and throws them in a soup to moisten the meat while extracting that wonder smoky flavor.
- 4 pounds/1.8 g burnt ends
- 2 28-ounce/800 mL cans crushed tomatoes
- 3 cups/70 mL chicken stock
- 2 large onions, chopped
- 2 large green peppers, chopped
- 2 cups/475 mL celery, chopped
- 8-ounces/240 g frozen okra, chopped
- 6 tablespoons/90 mL butter
- 3 tablespoons/45 mL Worcestershire sauce
- 2 teaspoons/10 mL red pepper flakes
- 1/2 teaspoon/2.5 mL garlic powder
- 1 teaspoon/5 mL salt (use more or less to suit your tastes)
- 1/2 teaspoon/2.5 mL black pepper
- Tabasco to taste
Melt butter in a large pot over a medium heat. Add onions, peppers, and celery. Sauté until soft.
Add garlic and salt and pepper. Increase heat to high and add 1 cup of water, burnt ends, tomatoes and chicken stock. Bring to a boil.
Reduce heat to medium-low and simmer until meat is tender. Add okra, Worcestershire sauce, pepper flakes, and hot sauce.
Continue simmering until okra is tender and the gumbo has started thickening.
Add additional salt, pepper or Tabasco to taste. Serve with rice.