Burnt Ends are the dry edges of a smoked brisket. Some people like them so dry and smoky that they re-smoke them. Burnt ends make the perfect addition to any recipe that calls for smoked meat.
Prep Time: 30 minutes
Cook Time: 2 hours
Ingredients:
- 4 pounds burnt ends
- 2 28 ounce cans crushed tomatoes
- 3 cups chicken stock
- 2 large onions, chopped
- 2 large green peppers, chopped
- 2 cups celery, chopped
- 8 ounces frozen okra, chopped
- 6 tablespoons butter
- 3 tablespoons Worcestershire sauce
- 2 teaspoons red pepper flakes
- 1/2 teaspoon garlic powder
- salt and pepper to taste
- Tabasco to taste
Preparation:
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 very 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.
