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Corned beef vs. pastrami: is there really any difference between these two meats? Well, technically, yes — but not as much as you might think.
Corned beef is a well-known St. Paddy’s Day favorite. However, the corned beef we know and love is actually more of an Irish American food.
People in Ireland don’t eat it as much nowadays, even though corned beef comes from Britain and Ireland. Across the pond, it’s minced and canned.
Corned beef became popular with 19th century Irish immigrants. American corned beef was a lot cheaper than it was back home, so they started eating it more.
Pastrami is a staple at New York Jewish delis. Like lots of American foods, this deli meat has a long history, with roots overseas.
It’s believed that the Ottoman Turks first used the specific curing process, though not exclusively with beef. Romanian Jewish people preserved this seasoning technique to make pastrami.
When they immigrated to New York in the 19th century, they brought pastrami with them. Fun fact: Irish immigrants bought their corned beef from them.
Corned beef and pastrami are both made from brisket, a tough cut of the cow. This is why they’re pretty similar in terms of texture.
However, they’re usually taken from different parts of the brisket, making for some slight variations. Pastrami, specifically, is from point brisket, which makes it fattier than corned beef.
The deckle, or cow’s shoulder, can also be used for pastrami. Corned beef is from the brisket flat, a lean part of the beef.
Meats are brined in order to both season and preserve them prior to cooking. Different types of salt can be used, too, depending on the dish.
Pastrami and corned beef both usually use pink curing salt, in addition to other spices. Otherwise, neither pastrami nor corned beef would have that trademark pink coloring.
Before cooking, both pastrami and corned beef are brined in peppercorns and garlic, alongside the salt. You’ll usually let it sit for about five days.
Pastrami is typically more heavily seasoned than corned beef. Once corned beef is done brining, you can go straight to cooking. For pastrami, there’s one extra step.
While they’re both brined in seasonings, only pastrami continues to be seasoned after the brining process. That extra layer usually includes black pepper, mustard seeds, garlic, and coriander.
That’s part of what makes these two meats distinct from one another. That one step is absolutely crucial to giving pastrami its signature taste.
Here are a few tips and tricks to help you make the perfect pastrami or corned beef. The seasoning isn’t the only thing separating the two.
Pastrami is a smoked and steamed meat. This not only changes the flavor, but helps to preserve it. Corned beef, however, is either boiled or slow cooked.
It was popular to boil beef in Ireland and England when corned beef was rising in popularity. In a time before Crockpots, this helped tenderize the meat.
Pastrami on rye is an iconic New York City sandwich. Heck, it’s so inextricably linked with New York, it was even featured on Seinfeld!
The iconic pastrami on rye has made its way to other parts of the nation (and the world). Still, it’s closely tied to NYC.
Lots of cultures use corned beef. In the UK, corned beef is minced and canned. That actually extends to other countries as well, including the Philippines.
Corned beef, if cooked and refrigerated, usually lasts up to four days. If you buy it raw, then you can make it last longer by freezing it.
When frozen, it can last for about a month, though the taste may change. You can vacuum seal cooked pastrami to preserve it for longer, like Katz’s Deli.
With this method, it’ll last for a couple of weeks in the fridge, and a couple of months if frozen. You could also do this with corned beef.
You can make your corned beef or pastrami at home with similar home-curing techniques. Start with buying curing salt, which is specially made for this purpose.
You could also use kosher salt (for either meat), combined with a curing salt. Without curing salt or sodium nitrite, the meat will turn out gray.
Use an ounce of curing salt per every pound of meat. You can leave it in your fridge to cure for about a week.
Pastrami on rye is a popular sandwich, found commonly in New York Jewish delis. Even though that’s a top-tier sandwich, you can use pastrami for loads of things.
For instance, you can use it on charcuterie boards or as a pizza topping. As for corned beef, it’s commonly served with boiled cabbage, potatoes, and carrots.
Chopped corned beef can be combined with potatoes and onions to make a hash, which is a common breakfast dish. You could also make a Reuben sandwich.
Since they’re made from the same meat and similar seasonings, they don’t differ much in terms of nutritional value. There are a few differences, though.
Pastrami can have a higher fat content, depending on the cut of brisket. Still, it isn’t that much higher. They also have the same amount of protein.
However, corned beef tends to taste saltier, and has more sodium than pastrami. So, pastrami has a leg up on corned beef in that regard.
Obviously, pastrami and corned beef aren’t vegetarian or vegan friendly. If you’re looking for something that’ll mimic the taste, though, seitan is a good alternative.
These meats, as we mentioned earlier, are high in protein, which is good. Still, there’s some downsides. Corned beef does have high sodium levels.
Anyone watching their sodium intake might want to steer clear of it. Pastrami is also high in sodium, though it has less than corned beef.
How much pastrami or corned beef costs depends on where you’re buying it from. Katz’s pastrami sandwich is on the pricier side though, at almost 30 bucks.
Still, that’s Katz’s, which is known for their pastrami sandwiches, so they would be more expensive. Boar’s Head pastrami is usually around 15 bucks, depending on the supermarket.
Boar’s Head corned beef is around the same price. As with anything, the high end stuff is pricier, but there are no drastic differences between the two meats.
You can also serve corned beef with colcannon. It’s an Irish dish of mashed potatoes, butter, cream, and kale (sometimes cabbage, but kale is better, sorry).
This is definitely a more classy dish, you commonly will see it served in places like New York City. Be sure to give a try if in town!
The cabbage and potatoes offer a beautiful layer of depth and texture to the plate, while providing levels of flavor that go to new heights.
Ok, so we’ve already gone over how people usually eat pastrami on sandwiches. But what can you have with that sandwich? Or on that sandwich?
Well, sauerkraut is a common topping. Pickles, tater tots, cole slaw, and fries are all great sides for this sandwich. That’ll make for a filling lunch.
Its not just sandwiches! There really are lots of options when it comes to serving corned beef, so why not try a new one?
Alright, alright, we know that pastrami is good on sandwiches and corned beef goes well with cabbage and potatoes. What else? Is there really no room for versatility?
They’re not exactly praised for being versatile, but that doesn’t mean they can’t be. Honestly, that’s only because their traditional recipes are so good.
If you want to mix it up, you can make a hash with pastrami instead of corned beef. You can also make sliders with either one.
Pastrami has strong ties with Jewish American culture, as corned beef does with Irish American culture. As for festivals and holidays, there are actually a few.
January 14th is National Hot Pastrami Sandwich Day. We’ll definitely be celebrating. There’s a National Corned beef and Cabbage Day, too – it’s on St. Paddy’s Day, naturally.
There are Irish festivals across the United States that serve corned beef as well. They’re not specifically corned beef-centric, though you can count on it being there.
What kinds of sandwiches you can make with pastrami or corned beef, aside from the typical? Well, as we mentioned earlier, you can make sliders.
Corned beef sandwiches are also popular in Jewish delis. You can also make a Reuben sandwich, which is usually made with corned beef, Swiss cheese, and sauerkraut.
There’s also the Chicago-style corned beef sandwich, because of course there is. There’s a “Chicago-style” everything. It’s made with yellow mustard, onions, tomatoes, and green relish.
Marbling is how fat is distributed throughout a cut of meat. Those white streaks you see above are meant to look like actual marble.
The marbling level depends on how much fat content is in that specific cut of meat. Point brisket pastrami has more fat, so it has more marbling.
Corned beef is also meant to be marbled, depending on the cut. Lean corned beef is from brisket flat, and won’t be as marbled.
As we’ve mentioned previously, corned beef outside of the United States is sold in a can. It was popularized during World War Two.
Canned corned beef is popular in the Caribbean, the Philippines, and Oceania. It’s cheap, delicious, and can be cooked with whatever you’ve got available.
Pastrami has some international variations as well. Turkey, in particular, has their own version of pastrami, called pastirma. It’s served with cheeses and in wraps.
Listen: you’re not evil for liking sandwiches. Still, it’s important to be aware of the environmental impact of our foods, in order to make more informed decisions.
Corned beef and pastrami, being made from cows, have virtually the same impact on the environment. As a result, neither is regarded as sustainable.
It takes over 2,000 gallons of water to make a pound of cured beef. If you can, try buying your beef from a small, local farm.
Corned beef is an incredibly versatile ingredient that can transform a variety of dishes across different cuisines. It’s all thanks to its savory flavor and tender texture.
Its rich flavor makes it perfect for breakfast hashes, hearty sandwiches like the Reuben, and traditional meals such as corned beef and cabbage. And so much more.
Whether slow-cooked, baked, or fried, corned beef adapts beautifully to various cooking methods. It lends itself to creative culinary twists, from tacos and fried rice.
This recipe makes a sumptuous, hearty dish that’s perfect for a comforting meal. Layer thinly sliced potatoes and cooked, diced corned beef in a baking dish.
Mix a creamy sauce with a little mustard for a tangy kick, and pour it over the layers. Sprinkle generously with grated cheddar and Swiss cheese.
Bake the dish at 375°F until the potatoes are tender and the top is golden and bubbly, about 60 minutes. Let rest a few minutes before serving.
To create this cheesy dish, start by pre-baking a pie crust until lightly golden. Combine diced corned beef, shredded Swiss cheese, and chopped green onions.
Spread these evenly in the crust. Whisk together eggs and cream, seasoned generously with salt and pepper, and pour this over the corned beef mixture.
Bake it at 375°F until the custard is set and the top is golden brown, which should be about 35-40 minutes. Let it cool slightly before serving.
Slow cooker corned beef is an (almost) effortless way to achieve tender, flavorful meat. Place corned beef brisket, along with its spice packet, into the slow cooker.
Add roughly chopped onions, carrots, and potatoes for a complete meal. Cover with water and cook on low for 8-10 hours, ensuring the beef becomes exceptionally tender.
For added flavor, consider adding a beer or beef broth instead of water. Adding cabbage in the last hour of cooking preserves its texture and taste.
Irish Corned Beef Pie combines the flavors of Ireland in a comforting, hearty dish. Start by preparing a savory pie dough for the base and lid.
Mix diced corned beef with cooked potatoes, onions, and a sprinkle of cheese for the filling, seasoning with salt, pepper, and thyme for extra flavor.
Assemble the pie, and bake at 375°F until the crust is golden brown, about 45 minutes. For the best texture, let the corned beef cool before dicing.
Pastrami, known for its distinctive smoky flavor and spice-crusted edges, offers incredible versatility across culinary applications. Its robust taste can add depth to many meals.
Pastrami brings depth and complexity to various dishes, from adding a savory punch to salads and quesadillas to reimagining breakfast with pastrami hash. It’s a wonder ingredient.
It integrates seamlessly into different cuisines, enhancing pasta, pizzas, and wraps with its gourmet touch. Here are some recipes that integrate pastrami’s bold taste flawlessly.
Pastrami pizza is a delightful twist, offering a burst of smoky and spicy flavors. Start with your favorite pizza dough, and spread a thin layer of sauce.
Sprinkle a generous amount of shredded mozzarella cheese. Layer thinly sliced pastrami over the cheese, and add slices of red onion and pickles for a tangy contrast.
Bake in a preheated oven at 475°F until the crust is crispy, about 12-15 minutes. For an extra kick, drizzle mustard sauce over the pizza before serving.
Pastrami tacos offer a delicious fusion of flavors, combining the smoky richness of pastrami with the fresh, vibrant components of traditional tacos. Sign us up.
Warm up some soft corn tortillas and fill them with thinly sliced pastrami. Top with a crisp slaw, diced avocado, and a sprinkle of cilantro.
A drizzle of spicy mustard or chipotle mayo adds a zesty kick. For the best experience, lightly char the pastrami to enhance its flavor before assembling the tacos.
Pastrami egg rolls are a creative appetizer that marries the savory taste of pastrami with the crispy texture of egg rolls. We can’t think of anything better.
Start by sautéing chopped pastrami with shredded cabbage, carrots, and a touch of garlic. Wrap the mixture in egg roll wrappers, sealing the edges with water.
Fry in oil until golden and crispy, or for a healthier version, bake at 400°F until crisp. Serve with spicy mustard or Russian dressing for dipping.
Pastrami-stuffed mushrooms are an elegant and flavorful appetizer. They combine the earthy taste of mushrooms with the spicy, smoky flavor of pastrami for a truly unique dish.
Begin by removing the stems from large cremini or button mushrooms, creating a cavity for the filling. Mix your finely chopped pastrami with cream cheese.
Also add in some grated Parmesan, minced garlic, and chopped parsley. Stuff the mixture into the mushroom caps and bake at 375°F until tender and golden brown.
They’re both made from the same kind of meat, yes. However, they’re not only made from different cuts of the cow, but they’re cooked differently as well.
Roast beef is easier to make, and is generally cheaper as a result. It’s also made from the shoulder, hindquarters, chest, neck, and belly of the cow.
Pastrami is more expensive, and is smoked and steamed, not roasted. You can make a pastrami roast, though it still wouldn’t be the same as roast beef.
Definitely not. As we said, it’s more difficult to make than other meats, because of the time, labor, and money that people invest into it.
There are types of pastrami that are cheaper than others. We’re sorry to say it, but that’s probably an indicator that it’s not as good.
Listen, we get wanting to give your wallet a rest. But when it comes to pastrami, you want to know that people put time into it.
So…pastrami isn’t made from pig. This is pretty common knowledge. It can be, though, if you have pork at home and you’re really bored.
“Porkstrami” can be hard to find. There are people who do make it, though the recipes can differ. The prep is the same as pastrami, though.
People often make it from pork belly, though they sometimes use the leg or hindquarters. There really isn’t one right way to make it.
Um…corned beef? It does refer to something different than what you might be imagining, though, depending on where you’re from. American corned beef isn’t canned, for one thing.
It can be found canned, and was canned during World War Two. Still, corned beef generally refers to fresh meat, specifically a cured brisket.
If you’re British, then you probably call it “salt beef.” People also call this type of meat a brisket, though that’s not a specific term for corned beef.
Yes and no. It’s high in protein and in vitamin B12, which is good for your nervous system and energy levels. It depends on your individual needs, though.
If your family has a history of heart disease, you may want to limit your corned beef intake. The high levels of sodium and fat can be harmful.
Ultimately, corned beef has its pros and cons. Enjoy it in moderation, and you’ll reap the nutritional benefits without suffering the consequences.
Yes, you can! It actually might be easier than making pastrami from scratch. First, find corned beef made from point brisket, which most pastrami is made of.
Corned beef has already been cured, so you’ll be skipping that step. Pretty neat short cut, right? Next, add the extra spices as a dry rub.
Once you’ve done that, smoke and steam the meat. It’ll only take a few hours to cook, versus the whole week it would’ve taken to brine it.
There’s a lot more than two types. We’ve already gone over a few, so let’s touch upon the difference between red and gray corned beef.
This is specifically how American corned beef is categorized. Gray corned beef is a New England creation, also known as New England corned beef.
Red corned beef uses sodium nitrate, making it pinkish. Gray corned beef doesn’t use that, so it turns gray. It’s also softer and less salty than its counterpart.
You won’t find cheese on your average pastrami sandwich, since it’s not kosher. People also just see it as obscuring the taste of the pastrami.
However, if you’re going to add cheese, it’s generally agreed upon that Swiss is the best option. It’s what they use on Reubens, after all.
Cheddar cheese also goes well with it. You can make a pressed panini with it — the cheese will melt, the flavors will melt together, it’ll be delish.
One defining characteristic of pastrami — that corned beef notably lacks — is that black outline. That’s because of the spices that pastrami gets coated in after brining.
The specific mixture of spices differs from deli to deli. However, it generally involves black pepper, fennel seeds, mustard seeds, and coriander. Yum!
Paprika and garlic are also used, though it’s not as common. If you’re still unsure, specific black color is probably from the black pepper.
Corned beef and pastrami are actually a lot more similar than you might’ve initially thought. For example, they’re both culturally relevant to different groups of American people.
They’re also super similar in the way they’re cured and brined, giving them a pink look. Plus, you can make the same meals with them.
Seriously, there’s so much crossover potential. So, now that we’ve covered the differences between corned beef and pastrami, which type of meat do you prefer?
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