When it comes to deli meats, corned beef and pastrami are two favorites that often cause confusion. Both are delicious, cured meats with rich histories, but they have distinct differences in preparation, flavor, and usage. Let’s explore what sets these two apart.
Contents
Understanding Corned Beef
Corned beef is a type of brisket that has been cured in a salt brine, often with additional spices for flavor. The term “corned” comes from the large grains of rock salt, known as “corns,” used in the curing process. This curing gives corned beef its characteristic salty flavor and tender texture.
Preparation Process
The preparation of corned beef involves soaking the beef brisket in a brine solution for several days. This solution typically includes salt, water, sugar, and a variety of spices such as bay leaves, peppercorns, and mustard seeds. After curing, the meat is usually boiled or slow-cooked until tender.
Flavor Profile
Corned beef has a savory, slightly spicy taste due to the brining spices. Its texture is tender and juicy, making it perfect for sandwiches or traditional dishes like corned beef and cabbage.
Diving Into Pastrami
Pastrami, on the other hand, starts with a similar cut of meat but undergoes a different process. Originally made from beef navel (a cut similar to brisket), pastrami is cured, heavily seasoned, smoked, and steamed.
Preparation Process
The process begins with curing the beef in a brine similar to corned beef. However, after curing, the meat is coated with a blend of spices including black pepper, coriander, and garlic. It is then smoked to infuse a deep, smoky flavor before being steamed to achieve tenderness.
Flavor Profile
Pastrami is known for its bold, smoky flavor with a peppery crust. The smoking process adds depth and complexity to its taste, distinguishing it from the simpler flavor of corned beef. The texture is also tender but with a firmer bite compared to corned beef.
Key Differences Between Corned Beef and Pastrami
- Meat Cut: Corned beef is typically made from brisket, while pastrami often uses beef navel or brisket.
- Cooking Method: Corned beef is boiled or simmered; pastrami is smoked and steamed.
- Flavor: Corned beef has a simple salty flavor; pastrami boasts a smoky, spicy taste.
- Appearance: Pastrami has a dark crust from the peppery rub; corned beef is lighter in color.
Popular Uses
Corned beef is famously served with cabbage on St. Patrick’s Day or sliced thin in sandwiches like the classic Reuben. Pastrami shines in deli sandwiches piled high on rye bread with mustard or as part of a pastrami on rye.
Frequently Asked Questions
Can you substitute pastrami for corned beef?
While you can substitute one for the other in some recipes, be prepared for a change in flavor profile. Pastrami’s smokiness will alter the taste of dishes traditionally made with corned beef.
Which is healthier: corned beef or pastrami?
Both meats are high in sodium due to their curing processes. However, pastrami generally has slightly fewer calories and fat than corned beef, depending on preparation methods.
How should I store leftover corned beef or pastrami?
Both meats should be tightly wrapped or stored in an airtight container in the refrigerator. They can last up to five days when stored properly.
Conclusion
Corned beef and pastrami each offer unique flavors and textures that make them beloved staples in delis and homes alike. Whether you prefer the simplicity of corned beef or the boldness of pastrami, understanding their differences can enhance your culinary experiences.