Corned Beef and Pastrami are two cuts of meat that are cured to serve over deli counters across the world. Even though they are confused to be the same thing, there are major differences between them.
Nowadays, most delis use beef to make corned beef and pastrami. However, they use different parts of the animal to prepare it.
Key Takeaways
- Corned beef derives from beef brisket, while pastrami originates from beef navel, brisket, or other cuts.
- Corned beef undergoes brining, while pastrami involves smoking and additional spices.
- Corned beef features prominently in Irish-American cuisine, while pastrami has roots in Jewish-American culinary traditions.
Corned Beef vs Pastrami
The difference between corned beef and pastrami is that the lower chest of a cow, called brisket, is used to make corned beef, while pastrami can be made out of the deckle of the cow, shoulder cut, navel, or sometimes even the brisket. Moreover, unlike corned beef, pastrami can be made from different meats as well.
Corned Beef is a popular cured meat that has its origins in Ireland. However, it was the British who gave this delicious cut of meat its name.
In the 17th century, very large-sized salt crystals, almost as big as corn kernels, were used to cure this cut of the cow to make corned beef. Hence, the name.
Pastrami is a cured cut of meat that originated either from Romania or Turkey. However, in 1887, delis in New York’s Sussman Volk were the first to put it in a sandwich and serve it.
So, the origins of a pastrami sandwich can be credited to the United States.
Comparison Table
| Parameters of Comparison | Corned Beef | Pastrami |
|---|---|---|
| Origin | Corned Beef is said to have originated in Ireland. | Pastrami has originated either from Romania or Turkey. |
| Type of meat | As the name suggests, corned beef is made out of beef. | Pastrami is made out of beef; however, pork, mutton, or turkey can also be used instead. |
| Cuts of meat | Corned beef is made out of the brisket, which is the lower chest of a cow. | Pastrami can be made out of the brisket, deckle, shoulder cut, or navel. |
| Spice mix | Corned beef is not spiced. | A mixture of black pepper, mustard seeds, coriander seeds, and fennel seeds is used as a spice mix for pastrami. |
| Cooking Method | Corned beef is boiled. | Pastrami is smoked over hardwood. |
| Flavour | Corned beef has a bland saltiness along with loads of umami. | The flavour of pastrami is rich, luxurious, and punchy. |
| Fat Content | Corned beef has lower fat content than Pastrami. | Pastrami has more fat in it than corned beef does. |
What is Corned Beef?
Corned beef is a cured cut of meat that is served in delis across the world. It originated in Ireland and is largely associated with St. Patrick’s Day.
However, it was in the 17th century that the British coined the term for it. This was because it was cured with huge salt crystals, almost as big as the size of corn kernels.
In the 19th century, beef was a luxury for Irish people. So, the people who could not afford it turned towards consuming ham or bacon on St. Patrick’s Day.
However, when Irish people landed on American soil, they found that beef was available there at very cheap rates. Hence, corned beef became a popular choice for Irish American people.
Corned beef is made out of the lower chest of a cow called a brisket. The cut of meat is first cured with salt. Some people add other subtle spices as well. Next, it is boiled in brine, which makes it super tender and juicy.
Once boiled, the piece of meat is sliced and served on sandwiches. It is cut into long slices and served along with cabbage as a side dish. The cooked meat has a salty taste but is filled with bursts of umami.
What is Pastrami?
Technically, pastrami can be referred to as a technology for preserving meat when there’s no refrigerator nearby.
In older times, when people killed large animals like goats or cows, they devised a way to make the meat last for long. They cured it in salt, which killed all the bacteria and helped preserve it.
Nowadays, pastrami is the rich and luxurious tasting meat that delis sell worldwide.
Even though it is made with beef, traditional recipes also use lamb, pork, mutton, or turkey. While making it with beef, cuts like the deckle, shoulder, navel, or brisket are used.
The method for preparing and serving pastrami is quite similar to that of corned beef. The first step of the process is curing. Meat is either dry-cured or soaked in salty brine for a long time.
Then, a spice mix made out of black pepper, fennel seeds, mustard seeds, and coriander seeds is rubbed over it. Some people even use garlic to add more flavour.
Next, the meat is smoked over hardwood. This is done with a pan of water kept nearby. This method generates steam and helps to keep the meat moist. When made, a popular way to serve pastrami is in a sandwich that uses rye bread.
Main Differences Between Corned Beef and Pastrami
- Corned beef originated in Ireland, while pastrami originated in Romania or Turkey.
- Corned beef is made only out of beef, unlike pastrami which can also be made out of lamb, mutton, pork, or turkey.
- Corned beef is prepared with the brisket of a cow, while pastrami uses either the deckle, shoulder cut, brisket, or navel.
- Corned beef is made without any spices, whereas pastrami is rubbed with a spice mix.
- Corned beef is boiled, while pastrami is smoked.
- Corned beef tastes bland and salty, while pastrami tastes rich and smoky.
- Corned beef contains lesser fat than pastrami and also dries out more easily.
- https://www.erudit.org/en/journals/cuizine/1900-v1-n1-cuizine3403/039523ar/abstract/
- https://www.tandfonline.com/doi/abs/10.1080/15428052.2011.558464
I’ve put so much effort writing this blog post to provide value to you. It’ll be very helpful for me, if you consider sharing it on social media or with your friends/family. SHARING IS ♥️
I appreciate the detailed comparison table provided here. It makes it easier to understand the differences between corned beef and pastrami.
Yes, the comparison table is very helpful for visualizing the distinctions between the two types of cured meat.
Absolutely, the detailed comparison makes it clearer to discern each meat’s unique characteristics.
The article’s qualitative and comprehensive analysis of corned beef and pastrami makes it a thoroughly enlightening read. The historical and cultural elements contribute to a deeper understanding of these iconic meats.
Fully agree. The depth of analysis enriches our appreciation of the distinct characteristics of corned beef and pastrami.
The historical narratives and cultural contexts surrounding the origins of corned beef and pastrami are captivating. This article provides a scholarly view of these classic delicatessen offerings.
I concur. The article offers an intellectual examination of the historical and cultural influences on these traditional cured meats.
Absolutely, the scholarly approach provides valuable insights into the culinary heritage of these cured meats.
The description of how corned beef and pastrami were developed in different cultural contexts is truly thought-provoking. This article has increased my knowledge of culinary history.
I share the same sentiment. It’s enlightening to explore the diverse culinary traditions associated with these cured meats.
The detailed comparison of corned beef and pastrami’s origin, type of meat, cuts, spice mix, cooking method, and flavor is very informative. It provides a comprehensive understanding of these cured meats.
I agree, the comprehensive comparison helps us appreciate the distinct characteristics of each type of cured meat.
Absolutely, the depth of detail in the comparison table enhances our comprehension of these traditional deli meats.
The rich history and cultural significance of corned beef and pastrami are intriguing to explore. This article provides a well-researched overview of these iconic meats.
I’m fascinated by the historical aspects presented in this article. It adds depth to our understanding of these culinary staples.
Agreed. The historical context enhances the fascination with these classic deli meats.
This article provides an insightful look into the origins and methods of preparing corned beef and pastrami. It’s interesting to learn about the cultural influences on these meats.
I couldn’t agree more. Understanding the historical and cultural context enhances our appreciation for these foods.
The detailed insights into the historical origins and culinary techniques of corned beef and pastrami are very thought-provoking. This article has broadened my understanding of cured meats.
I found the historical information in this article to be quite enlightening. It’s intriguing to learn about the roots of these culinary delights.
Indeed, the article presents an intellectual exploration of these traditional foods and their cultural significance.
This is a very informative article on the differences between corned beef and pastrami. I had no idea there were so many distinctions between the two.
I agree, it’s fascinating to learn about the history and origins of these cured meats.
The historical evolution and cultural significance of corned beef and pastrami as outlined in this article are truly captivating. It’s an intellectually stimulating read that contributes to a well-rounded understanding of these traditional dishes.
I couldn’t have put it better. The article provides an intellectually stimulating exploration of the origins and culinary techniques of these iconic cured meats.
Absolutely, the article offers valuable insights into the historical and cultural dimensions of corned beef and pastrami.