If you love deli sandwiches, you’ve probably come across both corned beef and pastrami. While they might look similar and even share some basic ingredients, these two classic meats are quite different in flavor, preparation, and even how they’re served. Whether you’re a foodie or just curious about your next sandwich order, let’s break down everything you need to know about corned beef and pastrami in a fun, easy-to-understand way.
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What Exactly Is Corned Beef?
Corned beef is a salt-cured beef product, most often made from brisket. The term “corned” comes from the large grains of rock salt—called “corns” of salt—used in the curing process. This traditional method preserves the meat and gives it its signature salty flavor and pinkish color.
To make corned beef, brisket is soaked in a brine made of water, salt, sugar, and various spices like peppercorns, bay leaves, mustard seeds, and sometimes garlic. This process can take several days. After curing, the beef is typically boiled or simmered until it’s tender. The result is a flavorful, juicy meat that’s often sliced and served hot or cold.
You’ll often find corned beef at the center of a classic Irish-American meal on St. Patrick’s Day, paired with cabbage and potatoes. It’s also the star ingredient in the beloved Reuben sandwich, which features corned beef, Swiss cheese, sauerkraut, and Russian dressing on rye bread.
What About Pastrami?
Pastrami starts out very similarly to corned beef—sometimes it’s even made from the same cut of brisket. But after the initial brining process, pastrami takes a different path. Instead of being boiled, pastrami is coated in a mix of spices (typically black pepper, coriander, paprika, garlic, and sometimes sugar), then smoked for several hours. This gives pastrami its deep smoky flavor and signature blackened crust.
After smoking, pastrami is usually steamed to make it extra tender before slicing. This process results in a meat that’s slightly drier than corned beef but packed with layers of bold flavors and aromas. Pastrami is most famously piled high on rye bread with mustard in classic New York delis.
Key Differences at a Glance
- Meat Cut: Both are often made from brisket, but pastrami can also be made from beef navel or round.
- Curing: Both use a salt-based brine with spices.
- Cooking: Corned beef is boiled or simmered; pastrami is smoked and then steamed.
- Spices: Corned beef uses pickling spices; pastrami gets an extra spice rub before smoking.
- Texture & Flavor: Corned beef is juicy and mildly spiced; pastrami is smoky, peppery, and more robust in flavor.
How Are They Served?
Corned Beef: You’ll find corned beef served hot with cabbage and potatoes or cold in sandwiches like the Reuben. It’s also delicious with eggs for breakfast or shredded into hash.
Pastrami: Pastrami shines in deli sandwiches—think thick slices stacked on rye bread with spicy mustard. It can also be used in wraps, salads, or even as a pizza topping for a smoky twist.
Which One Should You Choose?
The choice comes down to personal taste and how you plan to serve it. If you love something salty and tender that pairs well with creamy sauces or tangy sauerkraut, go for corned beef. If you crave bold flavors with a peppery kick and that irresistible smoky aroma, pastrami is your best bet.
Both meats are versatile and can be used interchangeably in many recipes—so don’t be afraid to experiment!
Nutrition: Is One Healthier Than the Other?
Corned beef and pastrami are both high in protein but can also be high in sodium due to the curing process. Pastrami tends to be leaner because it’s often made from cuts like beef navel or round, but both should be enjoyed in moderation if you’re watching your salt intake.
Fun Facts
- Corned beef became popular in America thanks to Irish immigrants who adapted their traditional salt-curing methods using affordable cuts of beef.
- Pastrami has roots in Eastern European Jewish cuisine and was brought to the United States by Romanian immigrants.
- The famous Katz’s Delicatessen in New York City is legendary for its pastrami sandwiches!
FAQs About Corned Beef and Pastrami
Can you substitute one for the other?
Yes! In many recipes—like sandwiches or hashes—you can swap corned beef for pastrami (or vice versa) depending on your flavor preference.
Why are both meats pink?
The pink color comes from sodium nitrite used during curing. This ingredient helps preserve the meat and gives it that distinctive hue.
Is either gluten-free?
The meats themselves are naturally gluten-free, but always check labels or ask at delis about added sauces or seasonings if you have dietary restrictions.
How should I store leftovers?
Keep both meats refrigerated in an airtight container for up to 4 days. You can also freeze them for longer storage—just slice before freezing for easy use later.
Tips for Making Your Own at Home
- Corned Beef: Brining your own brisket at home lets you control the salt level and spice blend. Try adding cloves or juniper berries for extra flavor!
- Pastrami: After brining, coat your brisket generously with cracked peppercorns and coriander before smoking. If you don’t have a smoker, you can use a grill with wood chips or even try oven-roasting for a similar effect.
The Bottom Line
Corned beef and pastrami might start out similarly but end up as two distinct deli delights thanks to their unique cooking methods and spice blends. Whether you prefer the juicy tenderness of corned beef or the smoky punch of pastrami, both are delicious choices that have earned their place on deli counters—and dinner tables—around the world. Next time you’re at your local deli or planning a homemade feast, you’ll know exactly what sets these two favorites apart!