Difference Between Corned Beef And Pastrami

When it comes to deli meats, corned beef and pastrami are two of the most popular choices. Both meats are made using beef and are commonly used in sandwiches, but they have distinct differences that set them apart. In this article, we will explain the difference between corned beef and pastrami.

Corned beef is a salt-cured meat that is made from brisket. The name “corned beef” comes from the large grains of coarse salt, also known as “corns,” that are used to cure the meat. The beef is soaked in a brine made of water, salt, and various spices like black pepper, coriander, and mustard seed. The brine can also include sugar, vinegar, and other flavorings. The beef is then simmered for several hours until it is tender.

Pastrami, on the other hand, is a spiced, smoked meat that is also made from brisket. The spiced rub used to flavor pastrami usually includes ingredients like black pepper, coriander, garlic, and paprika. The beef is then dry-cured for several days before being smoked over hardwood. The smoking process gives the meat a distinct smoky flavor and a dark brown crust.

Texture

One of the biggest differences between corned beef and pastrami is their texture. Corned beef is often described as tender and moist, with a slightly salty flavor. The meat tends to be more uniform in texture and can easily be shredded or sliced. Pastrami, on the other hand, is dry and slightly tougher than corned beef due to the smoking process. The meat is sliced thin and has a chewy texture.

Flavor

Corned beef has a mild flavor with a slightly salty taste. The spices used in the brine give the meat a subtle, savory flavor. Pastrami, on the other hand, has a more complex flavor profile. The spiced rub used to flavor the meat, along with the smoking process, gives pastrami a distinctive smoky, spicy, and peppery flavor.

Preparation

The preparation process for corned beef and pastrami is similar, but there are some key differences. Both meats start with brisket, but corned beef is soaked in a brine solution for several hours to cure the meat, while pastrami is dry-cured for several days with a spiced rub. After curing, corned beef is usually simmered in water for several hours until it is tender, while pastrami is smoked over hardwood until it has a dark, crusty exterior.

Uses

Corned beef is commonly used in sandwiches, especially the classic Reuben Sandwich. It is also used as a filling for dishes like corned beef and cabbage, shepherd's pie, and corned beef hash. Pastrami is also used in sandwiches, especially the classic Reuben sandwich and New York-style pastrami sandwiches. It can also be used as a topping for pizza or mixed into a salad.

Conclusion

In conclusion, while corned beef and pastrami are both made from beef, they have distinct differences that set them apart. Corned beef is salt-cured and has a mild, slightly salty flavor with a uniform texture. Pastrami is spiced, smoked, and has a more complex flavor profile with a chewy texture. Both meats are commonly used in sandwiches, but they can also be used in a variety of other dishes. No matter which one you prefer, corned beef and pastrami are both delicious options for a hearty meal.