Brisket Gumbo: The Best Way to Use Leftover Brisket
A rich, savory, and slightly spicy gumbo packed with tender brisket, okra, and a velvety dark roux—perfect for using up leftover smoked brisket.
Why It Works:
- Fast Roux Method– Traditional roux takes 40 minutes, but this quick oil-based method delivers the same depth of flavor in just 10 minutes.
- Brisket Flavor Boost– The smoky, beefy richness of brisket adds a deep, meaty complexity to the gumbo.
- Balanced Texture– Sautéed vegetables maintain a bit of crunch while the okra thickens the gumbo naturally.
- Customizable Heat– Cajun seasoning brings spice, but you can adjust it to taste.
Introduction:
If you’ve got leftover brisket, don’t let it go to waste—turn it into a rich aand hearty brisket gumbo! This Louisiana-inspired dish blends smoky brisket with a dark roux, the “holy trinity” of vegetables, and flavorful spices. Best of all, we’re using a quick roux technique to cut cooking time while still achieving that signature depth of flavor. Serve it with white rice and a sprinkle of green onions for a comforting meal that transforms leftovers into something spectacular.
Step 1: Making the Dark Roux
A rich, dark roux is the foundation of any gumbo. While a traditional roux can take 40 minutes, we’ll use a faster method.
- Heat 1 cup of vegetable oil in a pot over medium-high heat until shimmering (~400°F).
- Add 1 cup of flour and immediately turn the heat to low.
- Stir constantly for 8-10 minutes until it reaches a deep chocolate-brown color.
- If you smell burning, reduce heat and stir more frequently.
Step 2: Preparing the Vegetables
The “Holy Trinity” of Cajun cuisine—onion, celery, and bell pepper—creates the gumbo’s aromatic base.
- Chop 1 cup eachof onion, celery, and bell pepper.
- Sauté in a separate pan over medium heat until softened but still slightly firm (~5 minutes).
- Add the veggies to the roux.
Step 3: Building the Broth
Now it’s time to add liquid and seasoning to develop the gumbo’s bold flavor.
- Pour in 4 cups of waterand add 4 teaspoons of Better Than Bouillon beef base (or substitute with 4 cups of beef stock).
- Stir in 1 tablespoon of Cajun seasoning(adjust to taste).
- Bring the mixture to a gentle simmer.
Step 4: Adding Brisket and Okra
This is where the magic happens—leftover brisket and okra give the gumbo its signature texture and taste.
- Chop 2 cups of brisketinto bite-sized cubes.
- Slice 1 cup of okrainto small pieces.
- Add both to the pot and stir well.
- Cover and simmer on low for 30 minutes(longer if you prefer softer vegetables).
Step 5: Serving the Gumbo
Gumbo is best served with white rice and a few finishing touches.
- Cook white rice separately according to package instructions.
- Ladle the gumbo into bowls, ensuring a good mix of solids and broth.
- Place a scoop of rice in the center of each bowl.
- Optional: Sprinkle with chopped green onions and file powderfor extra Cajun depth.
Brisket Gumbo
Ingredients
- 1 cup vegetable oil
- 1 cup flour
- 1 cup onion, chopped
- 1 cup celery, chopped
- 1 cup bell pepper, chopped
- 4 cups water (or beef stock)
- 4 tsp Better Than Bouillon beef base (or equivalent bouillon)
- 1 tbsp Cajun seasoning
- 2 cups brisket, cubed
- 1 cup okra, sliced
- Cooked white rice, for serving
- Chopped green onions (optional)
- File powder (optional)
Instructions
- Heat oil in a pot until shimmering (~400°F), then add flour and reduce heat to low. Stir constantly for 8-10 minutes until dark brown.
- Sauté onion, celery, and bell pepper in a separate pan until slightly soft, then add to the roux.
- Pour in water or beef stock, then add bouillon and Cajun seasoning. Stir and bring to a simmer.
- Add cubed brisket and sliced okra. Simmer on low for 30 minutes.
- Serve hot with white rice, garnished with green onions and file powder if desired.