Pastrami and corned beef are two deli favorites that have a lot in common, but also some key differences. Both are made from beef brisket that has been brined or cured, but their flavors, textures, origins and ideal uses set them apart. So which one is better? It really comes down to personal preference! Here’s a detailed comparison of pastrami vs corned beef to help you decide.
Origins and History
Pastrami originated in Romania, where it was made from goose or mutton. Romanian Jewish immigrants brought it to New York City in the late 1800s. When beef became widely available, it replaced goose as the meat of choice for pastrami. The name comes from the Turkish word “pastirma” meaning pressed meat.
Corned beef has roots in Irish-American communities. It was a popular staple food among Irish immigrants because brisket was affordable. Corned beef gets its distinct pink color and savory flavor from the curing process using large-grained rock salt also known as “corns” of salt.
Cuts and Curing Process
Pastrami starts with the navel cut from the plate section or the deckle cut from the shoulder section of beef. It’s brined like corned beef but also coated with a spice rub mixture. The rub contains coriander, mustard seeds, crushed peppercorns garlic and brown sugar. After curing, pastrami is smoked slowly over wood chips before being steamed or simmered to finish cooking.
Corned beef is made from the flat cut of beef brisket. It’s cured in a brine solution but doesn’t get a spice rub. The brisket just soaks in the salty water for up to 3 weeks. For the brine, pickling spices like mustard seeds, coriander, bay leaves and black peppercorns are added to the saltwater. No further seasoning is needed before the corned beef is simmered or slow cooked.
Flavor and Texture
Pastrami has a deeply savory smoky and slightly spicy flavor from the spices and smoking process. It’s also saltier than corned beef. The meat has a soft tender texture after long, slow smoking and steaming. Fat marbling provides richness and moisture.
Corned beef is less intensely seasoned. Its flavor highlights the natural beefiness. The meat has a pleasantly salty overtone from the brine cure. Thanks to its lean flat brisket cut, corned beef has a firm, dense texture. It’s moist but not as unctuously tender as pastrami.
Serving and Uses
Thin slices of pastrami piled high are the star of a classic deli sandwich. The meat’s richness pairs well with the tang of mustard and bite of onions or pickles. Pastrami also makes a delicious pizza topping or addition to omelets, salads and hash.
Corned beef plays a starring role in New England boiled dinner with cabbage, carrots and potatoes. It’s the customary meat in a Reuben sandwich too. Slice it thick or chop corned beef to add hearty flavor to breakfast hashes, soups and stews. Leftover corned beef makes delicious hash.
Nutrition
Corned beef is slightly lower in fat and calories than pastrami. A 3-ounce serving of corned beef has 180 calories, 8 grams of fat and 750 milligrams of sodium. The same amount of pastrami has 210 calories, 15 grams of fat and 930 milligrams of sodium. Both meats are high in protein. Corned beef has 21 grams of protein per serving, while pastrami has 16 grams.
The Verdict
When it comes to the great pastrami vs corned beef debate, there’s no clear winner. Which you prefer depends on your tastes and how you plan to use the meat. Pastrami’s richly spiced flavor and tender texture make it the better choice for sandwiches and appetizers. For traditional boiled dinners or Reubens, corned beef’s mild saltiness and firm texture can’t be beat. Both deliciously satisfy a craving for old-fashioned deli flavors!
Key Differences Summary:
- Origins: Pastrami – Romania and Turkey; Corned beef – Ireland
- Cut of meat: Pastrami – navel or deckle; Corned beef – flat brisket
- Curing and flavoring: Pastrami – brined, smoked and spiced; Corned beef – brined only
- Texture: Pastrami – tender, marbled; Corned beef – firm, dense
- Flavor profile: Pastrami – intensely savory, spicy, smoky; Corned beef – mildly salty, beefy
- Serving styles: Pastrami – piled high on sandwiches; Corned beef – thinly sliced or chopped
- Uses: Pastrami – sandwiches, appetizers; Corned beef – boiled dinners, Reubens
- Nutrition: Pastrami – higher fat and calories; Corned beef – lower fat and sodium
So both pastrami and corned beef have their strong points. Which one you prefer really comes down to whether you want more robust spicing and tenderness (pastrami) or milder flavor and firmer texture (corned beef). Both make sensationally tasty deli sandwiches and comfort food dishes!
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.
» Type of Cuts
While beef is the common meat source for corned beef and pastrami, they have different types of cuts. Usually, brisket is used for corned beef. It is the lower area of a cow’s chest. Meanwhile, brisket for pastrami comes from the beef plate, shoulder, or cow’s naval area.
One ounce of brisket in pastrami has 40 to 41 calories and 1.5g of fats. It is a source of 5 to 6g of protein. Pastrami doesn’t contain a healthy amount of minerals and vitamins; it includes a lot of salt (sodium). You can get more than 248 mg of sodium in each ounce.
However, using one ounce of corned beef means consuming 4g of fats and 56 calories. You can get 4g of protein from one piece. Each ounce of corned beef contains 345g of sodium because its preparation requires a significant amount of salt.
This is probably the most interesting part if you’re fond of jewfish delicatessens and corned beef. Though both are two meat products, corned beef and pastrami have different ways of serving.
Corned beef is a popular Jewish deli in the US. It is one of the most served dishes on St. Patrick’s Day due to its Irish heritage.
The best way to savor all the flavors of this delicious treat is to order Hot Corned Beef or Corned Beef Reuben with Russian dressing and Swiss cheese from Brent’s Deli. You can also go for the corned beef sandwich to treat your taste buds.
Pastrami is also an ideal dressing for sandwiches. Delicious thick layers of brisket on rye bread taste heavens in Black Pastrami Reuben. Seasoned with black pepper, the cut of meat makes a perfect lunch meal any day.
Pastrami vs. Corned Beef: What’s the Difference?
FAQ
Which is tastier pastrami or corned beef?
Corned beef tends to be leaner and pastrami tends to be a bit fattier. if you prefer leaner cut, go with corned beef. Also pastrami is smoked, has a nicer flavor profile.
Is reuben better with corned beef or pastrami?
Is a Reuben Better with Corned Beef or Pastrami? A Reuben sandwich is typically made with corned beef. It would taste great with pastrami too, it just wouldn’t be a classic Reuben! Bottom line: You can’t go wrong with either of these flavor-packed deli meats.
Is pastrami a healthy lunch meat?
No, red meat is a proven carcinogen also pastrami is salted and high in fat. The meal also lacks fiber. So you have a high fat, high sodium, low fiber, and relatively low protein/calorie meal.
What is the difference between corned beef and pastrami?
Each step adds more depth and deliciousness. Corned beef is leaner, which gives it a firmer texture and a well-balanced savory flavor. Pastrami is fall-apart tender and boasts a richer, saltier, and smokier taste. It melts in your mouth while corned beef is more of a meaty chew. Corned beef is a hearty companion to hashes and boiled veggies.
Can you make pastrami & corned beef at home?
Yes, you can make pastrami or corned beef at home with a few simple ingredients and some patience. To make pastrami, you’ll need to cure the beef navel cut in a mixture of salt, sugar, and spices for several days before smoking or steaming it.
Can you make pastrami with brisket?
It’s less often made with brisket (but can sometimes be made from turkey or lamb, too). Pastrami is brined in a very similar solution to the brine used for corned beef: lots of salt, some sugar, and spices like black peppercorns, cloves, dill, juniper berries, and bay leaves.
Are pastrami and corned beef kosher or halal?
Traditional pastrami and corned beef are not suitable for kosher or halal diets because they are made from pork or beef that has not been slaughtered according to religious regulations. However, some brands may offer kosher or halal versions of these meats that are made with animal products that meet religious standards.
What kind of meat is pastrami?
What Is Pastrami? Pastrami is a classic Jewish-American deli meat that’s made from a couple of different cuts of beef called the navel and the deckle. It’s less often made with brisket (but can sometimes be made from turkey or lamb, too).
Can you substitute pastrami for corned beef?
I think pastrami substituted in a classic corned beef hash is delicious.” As we just mentioned, you can use either or both as part of a reuben sandwich on rye with sauerkraut, Swiss cheese, and Thousand Island dressing. Or try pastrami or corned beef in a potato hash topped with eggs.