The Difference Between Corned Beef and Pastrami

Corned beef and pastrami – two classic deli meats that you’ve probably enjoyed between slices of rye bread But besides appearing next to each other in the deli counter, what really is the difference between corned beef and pastrami?

In this article, we’ll break down the key differences between these two icons of deli culture. Read on to learn about the origins, cuts of meat used, seasonings, cooking methods, and best ways to eat corned beef versus pastrami.

A Brief History of Corned Beef and Pastrami

First let’s look at where these meats originated from before becoming menu staples across America.

Corned beef has its roots in Ireland, where beef was preserved through a process of “corned” or salting with large grained rock salts that resembled corn kernels, hence the name corned beef. When Irish immigrants came to America, corned beef became a cheaper alternative to traditional Irish bacon and was adopted into Irish-American cuisine.

Pastrami originated from Romania and Turkey, where the predecessors “pastrama” and “pastirma” were made with pork, mutton, or beef. When Romanian and Turkish immigrants brought these curing techniques to America, beef brisket became the meat of choice for making pastrami since it was affordable and readily available.

So while we think of corned beef and pastrami today as Jewish American deli food, the cured and spiced meats took unique paths across continents and cultures before meeting again between slices of rye bread.

Different Cuts of Meat

One key difference between corned beef and pastrami is the cut of meat used. While both meats come from cows, they use different parts of the animal:

• Corned beef is made from the brisket, which comes from the lower chest area of the cow. Specifically, the flat cut of brisket is primarily used because it’s leaner than the point cut.

• Pastrami is made from the navel cut, which comes from just below the ribcage near the belly. This is a fattier cut that helps keep pastrami juicy and flavorful. Pastrami can also be made from the deckle, which is taken from the shoulder area.

So corned beef uses the leaner brisket flat while pastrami opts for fattier cuts like the navel and deckle.

The Curing and Seasoning Process

Both meats are cured, or preserved and flavored, through a process of brining – soaking the meat in a saltwater solution. Here’s how the brining and seasoning differs between corned beef and pastrami:

• Corned beef is brined for 4-10 days in a mix of water, salt, sugar, and spices like coriander, black pepper, bay leaves, and garlic. No other seasonings are added after brining.

• Pastrami is brined for about a week in a similar brine with some differences like the addition of pink curing salt and juniper berries. After brining, pastrami is coated with a rub of coriander, pepper, mustard seeds, brown sugar, and garlic before the next step.

So while they soak in similar briny baths, pastrami gets an additional layer of seasoning from its spice rub.

Smoking vs Steaming

The cooking methods also differ quite a bit between the two deli meats:

• Corned beef is boiled or steamed until tender – a moist cooking method that keeps it juicy. Traditional corned beef and cabbage is made by simmering the meat with aromatics and vegetables.

• Pastrami is smoked after being brined and rubbed with spices. The meat is smoked slowly over wood to absorb flavor. Before serving, smoked pastrami is steamed to heat through and ensure tenderness.

The additional smoking step gives pastrami a more complex, smoky flavor compared to the simpler seasoned corned beef.

Slicing and Serving Suggestions

When it comes to serving styles, corned beef and pastrami also have their differences. Some options include:

• Corned beef can be served hot or cold. It’s often boiled with cabbage and carrots for St. Patrick’s Day. For sandwiches, it’s sliced thin on the bias and piled high. Leftovers also make an excellent hash.

• Pastrami is best served warm after steaming to melt the fat and seasonings through the meat. It’s usually sliced thicker with plenty of marbling visible. Pastrami makes classic deli sandwiches and also works nicely in tacos, omelets, pizza, and hash.

The fattier pastrami is tastiest warm and in thicker slices while lean corned beef has versatility as a hot roast or cold cuts.

Key Differences Cheat Sheet

For a quick visual summary, here are the main differences between corned beef and pastrami:

| Corned Beef | Pastrami |
|-|-|-|
| Origin | Ireland | Romania, Turkey |
| Meat Cut | Brisket flat | Navel, deckle |
| Brining | 4-10 days in water, salt, sugar, spices | 5-7 days in water, salt, sugar, spices, pink salt |
| Seasoning | No additional seasoning | Coated with coriander, pepper, mustard seeds, brown sugar, garlic rub |
| Cooking Method | Simmered or steamed | Smoked over wood then steamed before serving |
| Serving | Hot or cold, thinly sliced | Warm, thick slices |

Which is Better – Corned Beef or Pastrami?

The verdict? There’s no clear winner – both corned beef and pastrami are delicious in their own right!

Choose corned beef when you want tender, juicy meat with a straightforward seasoned flavor. Opt for pastrami when you crave the richer, smoky taste and fattier mouthfeel.

Of course, the best way to decide is to try both side by side in a classic Reuben sandwich and come to your own corned beef vs pastrami conclusion. With their unique backgrounds and preparation methods, both meats have earned their place in the pantheon of great American deli fare.