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Roberts Corned Meats Special Recipes – Rober Corned Meat

Roberts’ Recipes

You've tried the Rest, Now try the BEST!


  1. Glazed Corned Beef.
  2. After simmering, remove meat from pot.
  3. Coat corned beef with 1/3 part brown sugar and 2/3 spicy mustard Bake half hour at 300*.
  4. Coat corned beef with 1/3 part brown sugar and 2/3 part spicy mustard. (You can also use any sweet and hot mustard)
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  1. Chop up any cooked corned beef left overs.
  2. Steam 3 potatoes, cut in quarters, cool and dice.
  3. In frying pan, saute 1 chopped yellow onion and in half stick butter until golden brown.
  4. Add potatoes and chopped meat to the onions.
  5. Continue to mix until all is together.
  6. Some people add, worcestershire sauce, green or red peppers, etc.
  7. You can also take hash lay on a cookie sheet put under the broiler for a couple minutes to get a little crunchy.
  8. Garnish with poached egg and ketchup if desired.
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Deborah Ward

Meet SF's Corned Beef Queen

It all began in 1910 when Ward’s great great grandfather George Henry Roberts moved from New Zealand to San Francisco to leave the family business of salting beef only to revert back to his trade when he arrived to the Bay Area. “They laughed at him for the way he made corned beef,” she says.

Ward says that in early years in San Francisco, those who cured beef placed briskets in large vats of brine and allowed the meat to cure for up to 30 days. Roberts brought the method he took from New Zealand that involves a pump attached to needles that evenly distributes brine into the meat. The process her grandfather introduced takes but three days. “He was the first person to introduce artery brining to San Francisco,” Ward says.

Now that process involves an $80,000 piece of machinery that brines about 3 million pounds of beef a year. Months of cooler weather and St. Patrick’s Day is reason that two thirds of her business is done between January and March.

“It’s not a big summer food. A lady has to heat her kitchen for three to four hours to simmer this big piece of meat,” Ward says.

Outside of the Irish community, Pacific Islanders make up a big part of her business. On my visit, two Tongan bruddahs (each weighing 300+ pounds, easy) picked up $220 worth of Povi Masima or “salted beef” for a family party that weekend.