Every deli has its unique versions of salty meats. Pastrami and corned beef are two of the most popular deli meats, loved by people across the US. However, most are unaware that pastrami and corned beef are different in many ways. From preparation to serving, several steps make all the difference between pastrami and corned beef.
Corned Beef vs. Pastrami
Pastrami and Corned Beef are Different Meat Cuts
The cuts of beef define the fundamental difference between corned beef and pastrami. Pastrami is made with beef’s deckle cut and the meat taken from the navel region. We can also make it with turkey or lamb. As for corned beef, it’s made of beef brisket cut from the lower chest region.
Pastrami and Corned Beef Are Cured Differently
Pastrami is cured in a solution of salt, sugar, and spices, such as cloves, black peppercorns, dill, bay leaves, and juniper berries. After the curing process, pastrami is rubbed with flavorful spices, including mustard and fennel seeds, coriander, garlic, brown sugar, and black peppercorns. The additional spices give pastrami its dark, delicious crust. Pastrami is then smoked as a whole and cut into slices afterward.
Corned beef is cured differently than pastrami. Although the initial solution has salt and spices like mustard seeds, coriander, juniper berries, black peppercorns, and bay leaves, an additional ingredient changes the curing process for corned beef. It’s pink salt! The pink salt adds to the flavor, but most importantly, it gives it the pinkish hue we all associate with corned beef. Unlike pastrami, corned beef is not smoked. It is cooked or boiled slowly.
Pastrami and Corned Beef Have Different Origins
Pastrami’s ancestry is not confirmed as there are multiple legends about its origin. It’s either Romanian, where pork or mutton was used to make a dish called pastrama. Pastrami could also be of Turkish descent. In Turkey, it was made using beef and called pastirma. As for the United States, pastrami was first introduced in the late 1800s in New York City by Sussman Volk, who got the recipe from a Romanian friend.
Corned beef has Irish ancestry, or maybe it doesn’t—there’s no proof that corned beef is an Irish national dish. However, it’s served on St. Patrick’s Day every year and is part of Irish-American culture.
Our Complete Guide to Corned Beef
Pastrami and Corned Beef Have Different Cooking Techniques
Pastrami is cooked over hardwood with a pan full of water nearby to create steam. The smoking process makes sure the meat retains its flavor and remains moist. Once pastrami is cooked, then steamed, cut into slices, and served.
Corned beef does not have an intricate cooking process like pastrami. It is simply boiled without any spices added to the water. Sometimes, cabbage is boiled with corned beef.
Easy Homemade Pastrami – How to Turn Corned Beef into Pastrami
Learn how to make easy homemade pastrami. Enjoy the juicy meat with bread and mustard!
Summary
The difference between corned beef and pastrami is explained by their curation process. Corned beef is cured using spices, then boiled before serving. On the other hand, pastrami is cured, rubbed in with more spices to add flavor, and smoked before it’s cut into slices. The difference in their preparation, meat cut, and flavor clearly distinguish corned beef from pastrami. Nevertheless, they are both delicious deli meats!
Frequently Asked Questions (FAQs)
What’s Better, Corned Beef or Pastrami?
Pastrami is more decadent with extra spices and a smokey taste. Corned beef is cured in spices and salt, but due to its simple boiling process )with no additional spices) it has a drier texture. Whether corned beef is better than pastrami or not depends on your preference.
Is Rueben Made with Pastrami or Corned Beef?
A true Rueben sandwich is made with corned beef. A pastrami sandwich is made with pastrami slices, bread, and mustard. If you add additional ingredients to it, we can call it Rueben, but not in a traditional way.
Do Pastrami and Corned Beef Taste the Same?
No. Pastrami and corned beef have a similar flavor but differ in many ways. Pastrami is smoked with a rich and juicy texture. Corned beef is leaner with a drier texture that goes well with sandwiches.
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My name is Jay and I started this website to share my love of Deli Food. I am Jewish with Italian ancestry and grandparents who emigrated to the US from Poland, Russia and Turkey. This website is my celebration of the delicious flavors of international deli culture. Please feel free to send me your suggestions and feedback through the contact form.
