Pastrami and corned beef, both cherished deli staples, often cause confusion. Yet, they possess distinct characteristics. Understanding their unique preparation methods, flavor profiles, and culinary traditions reveals why they are not interchangeable, despite shared origins as cured meats.
Shared Characteristics
Both pastrami and corned beef originate from beef, most commonly utilizing the brisket cut, although other beef cuts like the navel or round can also be used for pastrami. The initial step involves a curing process, historically a method of preservation before refrigeration. This curing entails soaking the meat in a brine solution containing salt, sugar, and nitrates (like pink curing salt) for several days. Nitrates contribute to the characteristic reddish-pink color and help prevent microbial growth. After curing, both are preserved meats, frequently served thinly sliced as classic deli items.
Key Distinctions
The primary distinctions between pastrami and corned beef lie in their spicing, preparation, and resulting flavor and texture. Pastrami is distinguished by a robust spice rub applied after brining, commonly featuring coarsely ground black pepper, coriander, mustard seeds, and garlic. Other spices like juniper berries, smoked paprika, and onion powder may also be incorporated. In contrast, corned beef derives its flavor from pickling spices infused directly into its curing brine, such as bay leaves, mustard seeds, allspice berries, coriander seeds, and black peppercorns. Cloves, red pepper flakes, and cinnamon sticks can also be included.
Following brining, pastrami undergoes a smoking process, which imparts a deep, smoky flavor and often creates a darker, peppery crust. This is then followed by steaming, which tenderizes the meat and makes it exceptionally juicy. Corned beef, however, is typically prepared by simmering or boiling in water after brining. This process can take several hours until the meat becomes fork-tender. Boiling or simmering also helps draw out some excess salt from the curing process.
These distinct methods result in different sensory experiences. Pastrami offers a rich, smoky, and peppery flavor profile. Its texture tends to be more tender, often fattier, and can have a fall-apart quality due to the smoking and steaming, especially when made from fattier cuts like the navel or point brisket. Corned beef, conversely, presents a balanced, savory, and mildly spiced flavor with a noticeable tang and saltiness from the brine. It typically has a firmer yet still tender texture, often made from the leaner flat cut of brisket.
Culinary Applications
Both pastrami and corned beef are celebrated in deli cuisine, primarily as sandwich meats. Pastrami is piled high on rye bread, often served warm, and is a staple in American Jewish delis. The classic Reuben sandwich is traditionally made with corned beef, Swiss cheese, sauerkraut, and Russian or Thousand Island dressing on rye bread. While corned beef is the classic choice, pastrami is a popular alternative, sometimes creating a “Rachel” sandwich with coleslaw instead of sauerkraut.
Corned beef holds a significant cultural association with St. Patrick’s Day, particularly in the United States, where it is frequently served with cabbage and potatoes. This tradition originated from Irish immigrants in the 19th century who, finding pork expensive in America, adopted salt-cured beef brisket as a substitute for their traditional salted pork. Beyond sandwiches, leftover corned beef is also a popular ingredient in dishes like corned beef hash.