Corned beef and pastrami are two of the most popular deli meats. Both have rich, complex flavors and are often found stacked high on sandwiches or plates in Jewish delis.
While they may seem very similar at first glance, corned beef and pastrami actually have some notable differences in terms of their origins, cuts of meat, seasonings, and preparation methods. Understanding the distinctions between these two delicatessen favorites can help you better appreciate their unique flavors and qualities.
A Brief History of Corned Beef and Pastrami
Corned beef has its roots in Irish-American culture. It was originally a way for Irish immigrants in America to preserve beef without refrigeration using large grains or “corns” of salt. While it was not commonly eaten in Ireland corned beef became a staple dish in the U.S. especially around St. Patrick’s Day.
Pastrami has its origins in Romania and Turkey It evolved from a cured meat called basturma, which was later brought to America by Romanian Jews Pastrami became popular in Jewish delis across New York City as a flavorful and preserved meat option prior to the invention of refrigeration.
Cuts and Processing
The cuts of meat used are one of the main differences between corned beef and pastrami Traditional corned beef is made from the brisket of a cow Pastrami can come from brisket, but also commonly comes from the navel or deckle areas.
Corned beef is cured in a brine solution with various spices like peppercorns, mustard seeds, and bay leaves. It is then boiled or slow cooked to tenderness.
Pastrami is also brined, but then it is coated in a spice rub, smoked slowly, and steamed before serving. This extra seasoning and smoking is what gives pastrami its signature black crust and smoky flavor.
Flavor Profiles
The different preparation methods lead to distinctly different flavor profiles for each deli meat.
Corned beef tends to have a cleaner flavor—the taste of the beef still comes through brightly, complemented by peppery undertones from the brine spice blend. It has a uniformly pink or reddish color.
Pastrami has a more complex flavor with the added dimensions of smokiness and warmth from spices like mustard, coriander, and garlic in its crust. It also has black striations running through the meat from the smoking process.
Nutrition
In terms of nutrition, corned beef and pastrami are quite similar. They both deliver ample amounts of protein and fat per serving.
However, corned beef tends to be higher in sodium content. A 1 ounce serving can contain over 300 milligrams of sodium, primarily from the salt used to cure it.
Pastrami has closer to 200 milligrams of sodium per ounce. So for those monitoring their salt intake, pastrami may be the better choice.
Serving Suggestions
Corned beef and pastrami lend themselves to different serving styles based on their distinct flavors and textures.
Corned beef is classically paired with cabbage, carrots, and potatoes. It is often served as a steaming hot plate on St. Patrick’s Day. Leftover corned beef also makes an amazing hash.
Pastrami is almost always served in sandwich form. It is piled high on rye bread and topped with spicy mustard or Russian dressing. The meat is steamed right before serving so it stays hot and tender.
Either one makes a fantastic addition to a Reuben sandwich layered with Swiss cheese and sauerkraut. Corned beef is more traditional, but pastrami offers a nice smoky twist.
Which is Healthier: Corned Beef vs. Pastrami?
When it comes to nutritional value, corned beef and pastrami are quite comparable. They have similar amounts of protein, fat, and calories per serving.
However, pastrami tends to be healthier overall for a couple of reasons:
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Pastrami has less sodium since it does not rely as heavily on salt for preservation. Consuming high levels of sodium has been linked to high blood pressure.
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The spices used to make pastrami contain antioxidants and anti-inflammatory compounds from ingredients like garlic, mustard seed, and black pepper. These can provide health benefits.
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Studies show that the nitrates used to cure pastrami may help boost heart health by widening blood vessels.
So while both meats can be enjoyed in moderation as part of an overall healthy diet, pastrami offers some additional nutrition perks.
Which is Easier to Make at Home?
If you want to try making either of these deli classics at home, corned beef is the much simpler process.
Making corned beef just requires submerging a brisket in a salt, sugar, and spice brine for 4-5 days before simmering it in liquid until fork tender.
Pastrami involves first brining the meat, then letting it sit with a spice rub for up to 2 weeks. It then needs to be smoked at a very low temperature for several hours. This lengthy process requires precise temperature and humidity control.
For home cooks, buying pre-brined and pre-cooked corned beef is the easiest route. But seasoned do-it-yourselfers may enjoy the challenge of homemade pastrami.
Appearance on a Deli Menu
As iconic deli meats, both corned beef and pastrami are menu staples at Jewish-style delicatessens and sandwich shops. However, they may appear in different sections or categories.
Corned beef will typically be found under a “hot sandwiches” or “dinner plates” section. It is a hearty feature for a plated St. Patrick’s Day meal.
Pastrami is predominantly found in the “sandwiches” column. It is served by the pound or as part of a combo. The most popular pastrami sandwich is a Reuben layered with Swiss cheese, sauerkraut and Russian dressing.
Prices at the Deli Counter
There are a few factors that contribute to the pricing for these two deli meats:
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Cut of meat – Brisket is a premium cut, so corned beef made from brisket costs more than pastrami from cheaper cuts like navel or deckle.
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Labor involved – The intense process to make pastrami takes more time and work, which drives up the price.
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Popularity – Higher demand for corned beef around St. Patrick’s Day may increase its cost over pastrami.
On average, you can expect to pay around $8-12 per pound for high-quality corned beef and around $16-22 per pound for artisanal pastrami from a deli or butcher shop. High-end pastrami can cost upwards of $30 per pound.
Local Delis Specializing in Corned Beef and Pastrami
Pastrami and corned beef both originated in New York’s Jewish delis, but today you can find specialty shops crafting these meats across the country.
Here are some top spots to get your fix of amazing deli pastrami and corned beef:
- Langer’s – Los Angeles, CA (Pastrami)
- Kenny & Zuke’s – Portland, OR (Pastrami)
- Zingerman’s – Ann Arbor, MI (Corned Beef & Pastrami)
- David’s Brisket House – Brooklyn, NY (Pastrami)
- Margie’s Candies – Chicago, IL (Corned Beef)
Trying pastrami and corned beef side-by-side is the best way to appreciate the nuances of each one. So visit your local deli and take your pick between these two timeless classics!
Pastrami vs. Corned Beef
Pastrami is one of the popular solutions that our ancestors used to preserve meat without a fridge or refrigerator. Descending from an ancient jerky called basturma, the meat product has a Romanian origin.
The preserved meat is a highly – seasoned smoked piece of beef, served in delicate slices. This Jewish Deli is made from a fine brisket; however, you can make it from turkey or lamb as well. Generally, chefs use certain cuts, such as the deckle. It is a lean, wide, and firm shoulder cut for pastrami. Sometimes, they use the navel, juicier and smaller section just below the ribs for pastrami.
Once cut, they dry the meat before rubbing it down with traditional herbs and spices, such as garlic, salt, black pepper, cloves, coriander, and mustard seeds. Finally, they smoke and steam to preserve it for a long time.
If you don’t like beef brisket cut for pastrami, you have an option to use a beef round or beef plate. It is essential to cook pastrami thoroughly until the connective tissues of the meat break down completely. Plus, you need to keep the raw cut in the saltwater before steaming.
After cooking the meat, you can serve it as shredded or sliced pieces. Though the Jewish delicateness was famous in Romania only, now it is one of the most sought-after dishes in the US, Canada, and Europe.
What is Corned Beef?
Corned beef originated in the Middle East and Europe. Like pastrami, corned beef gained popularity due to its preservative quality. That means you can keep this delicacy for a long time. If you think corned beef uses corn, as its name suggests, you’re mistaken. It is called corned beef because it uses large corns of salt. Sugar, herbs, and other spices are also key ingredients in the corned beef’s recipe that give it a wholesome flavor.
As salt has sodium nitrate as its main constituent, it makes a great preservative component. The spice can reduce the risk of botulism and make meat safe to eat, even if it is already cooked. You can make corned beef by boiling the brisket of beef. The heavier the brisket, the longer it will take to cook. Once cooked, you can slice the meat and serve it.
Pastrami vs. Corned Beef: What’s the Difference?
FAQ
Which is better, corned beef or pastrami?
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 a Reuben sandwich pastrami or corned beef?
The Reuben sandwich is a North American grilled sandwich composed of corned beef, Swiss cheese, sauerkraut, and Russian dressing or Thousand Island dressing, grilled between slices of rye bread.
Is smoked corned beef just pastrami?
The main difference between corned beef and pastrami is the way they’re cut and processed. Plus, after cutting and curing, corned beef is boiled, whereas pastrami is smoked and steamed.Dec 13, 2021
Why is corned beef called without corn?
The term ‘corn’ was used to identify a small piece of hard thing the size of a single grain, and all types of grains were also called ‘corn’, so when beef was cured, it was covered with large chunks of salt similar to oats or barley, so it was called ‘corned’.