When choosing meat for your sandwich, you might get confused between corned beef and pastrami. Though both are beef cuts, they are different in terms of how they are cooked, processed, and used. If you’re into these Jewish delicatessens, here is all you need to know about the most delicious cuts.
Pastrami and corned beef – two titans of the deli meat world. Both are made from beef brisket or navel that has been salt-cured, but despite their similarities, they are quite different products. As someone who loves loading up a sandwich with cured meats, I decided to dig into the details to uncover how pastrami and corned beef are unique.
The Curing Process
The first step in making both pastrami and corned beef is the curing process. Curing involves packing the meat in a brine solution, which is essentially saltwater. The salt penetrates the meat, giving it a longer shelf life as well as that distinctive salty flavor.
For corned beef the brine also contains sodium nitrate which helps maintain the pinkish-red color, and spices like garlic, peppercorns, and bay leaves for flavor. Pastrami brine also includes sodium nitrate and spices, but the choice of spices makes a key difference between the two – pastrami brine often contains hot spices like mustard seeds, red pepper flakes, coriander, and allspice berries to give it some heat.
After brining for 4-6 weeks, the corned beef is ready for cooking, while pastrami undergoes one more step…
Smokin’ Hot Pastrami
What really distinguishes pastrami from corned beef is that pastrami gets smoked after brining. The smoking infuses the meat with a deeply savory, smoky flavor you can’t get from corning alone.
Traditionally, pastrami is cold-smoked – smoked at a temperature under 200F, so the meat is flavored by the smoke without fully cooking. Then it gets steamed or simmered to finish cooking it. This low and slow smoking concentrates the flavors and results in incredibly tender, juicy pastrami.
Cooking Methods
The different seasonings and smoking process mean that corned beef and pastrami must be cooked differently as the final step.
Corned beef is either boiled in plain water or steamed to heat through without drying out the meat. Boiling takes less time but steaming is gentler and helps keep the corned beef juicy.
With pastrami, the meat has already been partly cooked and smoked, so it just needs to be warmed through. Steaming or a brief simmering in broth is best to prevent the pastrami from drying out.
So in both cases, moist cooking methods are ideal, but corned beef needs the full boiling or steaming treatment, while pastrami only needs a short steam to heat it.
Appearance and Texture
Once cooked, corned beef and pastrami look somewhat similar – both are thinly sliced across the grain, so they end up as tender, rosy-pink slices.
However, the textures differ. Corned beef is quite tender if cooked properly but still has a firm bite. Pastrami has a more delicate texture and buttery mouthfeel from the smoking process and steaming.
Pastrami also has those lovely black pepper flecks and burnt ends with a slightly crispy texture that you won’t find in corned beef.
Flavor Profiles
Here’s where these two deli meats really distinguish themselves – the flavors.
Corned beef is all about the salt and spice from the brine, giving it a straightforward salty-savory flavor, softened by the rich fattiness of the brisket. There may be some subtle notes from the brining spices, but the salty beefiness is center stage.
Pastrami has a much more complex flavor with the spicy seasoning and smokiness really coming through. It has that salty cured meat flavor paired with a peppery kick and wood-smoke notes. The spices can give it a warming, almost Chili-like flavor. Plus, the meat tends to be a bit leaner, so the beefiness isn’t quite as pronounced.
So while both have that salty cured taste, pastrami is like corned beef with layers of spice and smoke added on top.
Serving Suggestions
Now onto the fun part – eating these amazing cured meats! Here are some classic ways to serve up corned beef and pastrami:
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Corned beef is right at home in New England boiled dinners served alongside cabbage, carrots, potatoes and mustard sauce. It also shines in corned beef hash.
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For pastrami, nothing beats a pastrami on rye sandwich with spicy mustard. Add slices of pastrami to any sandwich or wrap to give it a smoky, peppery boost.
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Try thin slices of pastrami or corned beef on a charcuterie or cheese board for great flavor and visual appeal.
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For an appetizer, roll up pastrami or corned beef with cream cheese and pickles into mini pinwheels.
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Toss cubed or shredded pastrami or corned beef into salads, omelets, pizza, baked potatoes, and more for a salty, savory addition.
So while pastrami and corned beef may seem nearly identical at first glance, they have distinct flavors, textures, and uses. Both are awesome, so it doesn’t hurt to keep both in stock for all your sandwich, salad and appetizer needs!
With their deep savory flavor, hearty sliced pastrami or corned beef on rye with spicy mustard is a classic sandwich combination I never get tired of. But pastrami’s smoky spiciness gives it an advantage when used as a flavor booster in recipes. If I had to choose only one to keep in my fridge, it would be pastrami for its versatility. However, I’d sorely miss the rich simplicity of a perfect corned beef on rye.
The next time you’re at the deli counter ready to pile up some cold cuts, think about going for both pastrami and corned beef to cover all your cured meat cravings! With their unique flavors and textures, both of these salt-cured icons earn a rightful place between your sandwich bread or next to the veggies on your plate.
The Key Differences Between Pastrami and Corned Beef Dishes
Pastrami vs. corned beef has one of the pressing debates you might have come across at different deli counters. You may not know that corned beef and pastrami are different dishes. Let’s clear this confusion by highlighting some key differences between the two cuisines.
Keep in mind that both corned beef and pastrami require some preparation time. The beef dishes start with huge meat cuts and need proper seasoning. However, you may find the seasoned meat more flavorful in your pastrami sandwich than corned beef.
It is because it uses more spices, like garlic and coriander, unlike beef cuts in corned beef.
But it doesn’t mean that you can use more spices or seasoning in it. You may add more seasoning to corned beef, depending on how much you like it.
» Processing of Cuts
As said above, pastrami uses more spices and blends than corned beef. The brisket is typically smoked in pastrami, whereas cut in corned beef is boiled with salt.
Pastrami vs. Corned Beef
FAQ
Is there a difference between pastrami and salt beef?
What is another name for salt beef?
What is salt beef called in America?
What type of meat is salt beef?
What kind of meat is pastrami?
Pastrami is a deli meat or cold cut made of beef. It can be from different cuts of beef: the navel end of the beef brisket, known as the plate cut, is the most common, but pastrami can also be made from the round and short rib of a cow.
Is a pastrami sandwich good to eat if I am a diabetic?
Diabetic patients need to explore the foods they will consume. Diabetic patients can find food with a well-balanced diet high in complex carbs, low in saturated and trans fats, and high in fiber. The pastrami sandwich is high in calories and fat but low in fiber. You can eat it occasionally, but there are other options for some breakfast meals. We can reduce the mayo content and add lettuce or another vegetable to make it more balanced.
Is pastrami made from brisket?
These days, you may also see pastrami made from brisket. Pastrami and corned beef do have the same brine: Pastrami and corned beef are brined before they’re cooked; they’re either rubbed with or submerged in a solution of salt and spices to infuse the meat with more moisture and flavor.
What is the difference between corned beef and pastrami?
Pastrami is from the highly fatty navel end of the brisket. And while both corned beef and pastrami are cured in a salt brine, corned beef is only boiled afterwards whereas pastrami is also smoked. What is Turkey Pastrami? Turkey pastrami is made of turkey breast. If you want to avoid red meat, you might want to consider turkey pastrami.