Pastrami and corned beef are often confused with each other, but they are not the same thing. While they both come from beef, they are made from different cuts of meat and have distinct flavors and textures.
Corned beef is typically made from the flat brisket, which is a leaner cut of meat. The term “corned” refers to the curing process, where the meat is soaked in a brine solution containing large grains of salt, also known as “corns.” This process helps to preserve and flavor the meat. The result is a tender, juicy meat with a salty and slightly tangy flavor.
On the other hand, pastrami is traditionally made from the point brisket, which contains more marbling and fat. It can also be made from other cuts of beef, such as deckle or navel. The meat is first brined, similar to corned beef, but is then coated with a mixture of spices, such as black pepper, coriander, and garlic, before being smoked and cooked. This gives pastrami its signature smoky and peppery flavor, as well as its slightly firmer texture compared to corned beef.
I have had the pleasure of enjoying both corned beef and pastrami in various dishes, and I can attest to their differences in taste and texture. Corned beef, with its tender and slightly salty flavor, is often found in classic dishes like corned beef and cabbage or in sandwiches like the Reuben. Pastrami, on the other hand, has a more robust and peppery flavor that pairs wonderfully with rye bread and mustard in a pastrami sandwich.
In addition to the differences in flavor and texture, pastrami and corned beef also have distinct historical and cultural backgrounds. Pastrami has its roots in Eastern European Jewish cuisine, where it was traditionally made from beef navel, also known as beef belly. The process of curing and smoking the meat helped to preserve it for longer periods, making it an ideal food for Jewish immigrants who needed to rely on preserved meats during long journeys.
Corned beef, on the other hand, has a long history in many different cultures, including Irish, British, and American cuisines. It became particularly popular in the United States, especially around St. Patrick's Day, where it is often associated with traditional Irish dishes like corned beef and cabbage.
While pastrami and corned beef are both made from beef, they differ in the cut of meat used, the curing and flavoring process, as well as their cultural backgrounds. Each has its own distinct flavor and texture, making them unique and delicious in their own right.