• Roberts Corned Beef Brisket
    (Point or Center Cut)
  • Brown Sugar
  • Spicy Mustard
  • Red Potatoes
  • Cabbage

Nothing says St. Patrick’s Day quite like traditional corned beef! This St. Patrick’s Day staple comes from celebrated Roberts Corned Meats – the oldest beef company in San Francisco with five generations and 116 years of excellence.


  1. Remove meat from bag, place meat in large pot and bring to a boil. Turn down heat and simmer approximately 3½ hours or until fork tender. After simmering, remove meat from pot.
  2. At this point you can add the potatoes, cook until tender. Cut cabbage into quarters and cook until desired tenderness.
  3. Pre-heat oven to 400°F.
  4. Coat corned beef with equal amounts of brown sugar and spicy mustard.
  5. Bake for 30 minutes.
  6. Serve warm and enjoy with a side of Mollie’s Famous Irish Soda Bread!


Mollie Stone’s Irish Soda Bread

Why is Soda Bread synonymous with the Irish and St. Patrick’s Day? In the 1800s, bread in Ireland was made at home rather than in bakeries. The flour the Irish used was from soft wheat which is naturally low in gluten and does not interact well with yeast, using baking soda instead.

Our version of Soda Bread adds butter and plump raisins which make this treat so much more delicious. Traditionally these more indulgent additions were only used for special occasions.

Now also available with chocolate chips!