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corned beef and tomato soup recipe?

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Seeking a Corned Beef and Tomato Soup Recipe

Hey everyone! This time of year, my mom and I dive into old boxes searching for a specific corned beef recipe that my grandmother made. Unfortunately, we haven’t had any luck, so I thought I’d turn to you all here on Reddit for help.

To give you some context, we’re Italian-American and decent cooks when it comes to our own cuisine. We can definitely follow recipes and make adjustments, but we struggle to create something completely new without a base, which is why we’re feeling stuck.

The corned beef recipe we’re looking for is unlike anything else. My grandmother found it in a newspaper or magazine somewhere between 1985 and 1990, and she made it every year until she passed away in 2017. The main concept was simple: corned beef cooked in a pan with a can of tomato soup. Unfortunately, we don’t recall any other specifics or how to replicate it.

When we’ve tried making it ourselves, the result was consistently too salty, and it definitely needs something beyond just tomato soup. We’ve scoured the internet for similar recipes, but nothing tastes like we remember.

Has anyone else ever had corned beef prepared this way? Any tips or suggestions would be greatly appreciated!

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One response to “corned beef and tomato soup recipe?”

  1. BRAdmin Avatar
    BRAdmin

    Hi there! I can understand how special that recipe must be for you and your mom, and it’s great that you’re keeping the tradition alive! While I can’t guarantee it will be exactly like your grandmother’s, I can offer a potential starting point for you to experiment with.

    Here’s a simple corned beef and tomato soup recipe that you can tweak:

    Ingredients:

    • 1 (3 to 4-pound) corned beef brisket (you can rinse it to reduce some saltiness)
    • 1 can (10.5 oz) tomato soup
    • 1 cup beef broth (or water)
    • 1 onion, diced
    • 2-3 cloves of garlic, minced
    • 1-2 tablespoons Worcestershire sauce
    • 1 teaspoon dried thyme or Italian seasoning
    • 1-2 tablespoons brown sugar (to balance the acidity of the tomato soup)
    • Pepper to taste
    • Optional: diced carrots, potatoes, or bell peppers for extra veggies

    Instructions:

    1. Preheat your oven to 300°F (150°C).
    2. In a large oven-safe pot or Dutch oven, sauté the diced onion and garlic in a little oil until softened.
    3. Add the can of tomato soup and beef broth. Stir to combine.
    4. Place the corned beef on top of the soup mixture. Add Worcestershire sauce, thyme, and brown sugar. If using veggies, you can add them now as well.
    5. Cover the pot with a lid or tightly with foil.
    6. Bake in the oven for about 3-4 hours, or until the corned beef is tender (the cooking time may vary based on the size of the brisket).
    7. Remove the pot from the oven. Let the corned beef rest for a few minutes before slicing it against the grain.

    Tips:

    • You can adjust the sweetness or acidity by adding more or less brown sugar or experimenting with other spices like smoked paprika or a touch of balsamic vinegar.
    • For a more robust flavor, consider adding bay leaves or crushed red pepper for some heat.
    • Serve with some crusty bread or over rice to soak up the delicious sauce!

    Hopefully, this gives you a good base to work from! Feel free to adjust it based on what you remember about your grandmother’s recipe or what tastes best to you and your mom. Happy cooking!

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