When you go to the deli counter, are you confused about the difference between corned beef and pastrami? While these deli counter staples may look alike, they don’t taste the same. And the processes and histories behind these brined kinds of beef vary quite a bit, too.
Read on to learn about the differences between corned beef vs pastrami!
What Is Corned Beef?
This brined beef comes from Ireland and usually is made from brisket. Its use of a cheaper cut of meat and simple prep process makes corned beef a good and tasty option for any budget. And if you’re wondering about corned beef’s distinctive red color, the salt brine gets the credit.
The main difference between corned beef and pastrami boils down to the boiling. The boiling process tenderizes the brisket to make corned beef. Then you can whip up corned beef hash or pile sliced corned beef to build a Reuben sandwich.
For a St. Patrick’s Day feast, turn to corned beef as a tangy centerpiece. This recipe offers the perfect way to prepare your beef before you surround it with cabbage and potatoes!
What Is Pastrami?
Pastrami usually comes from a fattier cut of meat that gives it flavor and a pleasant texture. With that being said, some people do make pastrami using a leaner brisket cut more often associated with corned beef. And still, others will use pork or turkey.
When you’re comparing corned beef vs pastrami, the cooking method is a notable difference. Both types of meat are brined to elevate the flavor and texture. But while corned beef is boiled, pastrami is smoked and usually steamed in a second step of the process.
Most often, pastrami’s origins are linked to Romania, and it’s the perfect meat to pile on top of rye bread. Add some mustard on top of a towering stack of sliced pastrami, and you’ll have the ideal deli sandwich.
Corned Beef vs Pastrami
Corned beef and pastrami do share a brining process that centers on using a salty solution. Other spices, like coriander and sugar, add flavor to these cuts of beef. But the post-brining spice mixtures mark a difference between corned beef and pastrami.
Pastrami is smothered in a mix of pepper, fennel, and garlic, among other spices. This is why the slices of pastrami beneath your smear of mustard have a blackened edge. Corned beef, by contrast, omits additional spices.
Which meat tastes better? That will depend on personal preferences and your menu. For a cozy meal on a wintery day, corned beef can hit the spot, but pastrami on rye makes for a great lunch!
Choose the Right Option for Your Needs
When it comes to corned beef vs pastrami, there isn’t a clear consensus as to which one is best. Either meat can be sliced and used to construct a winning sandwich. And either one pairs perfectly with potatoes and veggies.
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