Roberts Corned Meats 

Roberts Corned Meats
1030 Bryant St. (between Eighth and Ninth streets), San Francisco
(415) 621-2624

It’s likely that the corned beef you eat in San Francisco on St. Paddy’s Day will be cured by Roberts Corned Meats, San Francisco’s own producer of high-quality corned beef, which is celebrating its 100th anniversary this year. In 1910, the great-grandfather of the current owner, Jim Dixon, invented a corning technique that sped up the process from four weeks to two days, which eliminates the use of phosphate as a preservative. The result is a mild, balanced cure with no chemical aftertaste. You can eat big slabs without reaching for drinking water. Dixon also attributes the excellence of his corned beef to San Francisco’s pure Hetch Hetchy water. Both The Liberties and O’Reilly’s will be cooking up vats of it for the special day. Better yet, buy your own corned beef brisket at Roberts retail counter to boil at home, with farmers’ market cabbage, leeks, carrots and new potatoes.

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Patricia Unterman

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