When choosing meat for your sandwich, you might get confused between corned beef and pastrami. Though both are beef cuts, they are different in terms of how they are cooked, processed, and used. If you’re into these Jewish delicatessens, here is all you need to know about the most delicious cuts.
Unpacking the Differences Between Salt Beef and Pastrami
Salt beef and pastrami – two iconic cured and brined meats that have become deli classics. But are they really the same thing? While they may seem similar at first glance, salt beef and pastrami have distinct differences when it comes to ingredients, preparation methods, flavors, and origins.
In this article we’ll clarify exactly what sets pastrami apart from salt beef. We’ll look at how they are made how they taste, where they come from, and the best ways to enjoy them. Let’s settle the pastrami vs salt beef debate once and for all!
How Pastrami is Made
Pastrami starts by taking a cut of beef – usually the navel, brisket, or deckle – and brining it in a salt and water solution. This curing process infuses the meat with a salty flavor.
The brined beef is then coated in a spice rub, traditionally containing coriander, black pepper, paprika, garlic powder, and mustard seed. This spice blend gives pastrami its signature flavor.
After being crusted in the rub, the pastrami is smoked slowly over wood chips or charcoal to absorb smoky notes. It’s often smoked for multiple days to develop deep smokiness.
The final step is steaming the smoked meat to an internal temperature of at least 145°F before slicing. Then it’s ready to pile high on rye bread.
How Salt Beef is Made
Salt beef starts off similar – the beef cut is submerged in a salty curing brine. However, the brine has some extra ingredients like sugar, spices, and aromatics.
Once cured salt beef does not get a spice rub or smoking. It’s simply simmered in water for hours until extremely tender. Then it’s ready to eat.
Skipping the smoking means salt beef lacks the smoky essence at the heart of pastrami’s flavor. Instead, salt beef’s taste is dominated by the saltiness from the original brine.
Key Flavor Differences Between the Meats
When you taste pastrami vs salt beef, the most noticeable difference is the flavor:
Pastrami is:
- Smoky from extensive wood smoking
- Savory from garlic, coriander and pepper spices
- Tangy from mustard seeds
- Bold and peppery
Salt beef is:
- Extremely salty from the brine
- Subtly sweet from sugar used in curing
- Savory in a corned beef-like way
- Milder in flavor
The hours of smoking make pastrami far more aromatic and complex than the straightforward saltiness of salt beef.
Different Origins and Cultural Connections
Pastrami and salt beef also have distinct cultural backgrounds and origins.
The History of Pastrami
Pastrami originated in Turkish and Romanian cuisine, where it was made with lamb or goose. Jewish immigrants popularized beef pastrami in New York’s Lower East Side delicatessens in the late 19th/early 20th century. It became a fixture on Jewish deli menus and developed an enduring cultural connection.
The History of Salt Beef
Meanwhile, salt beef has its roots in Irish and British cooking. Originally made with pork or goose, Jewish immigrants brought corned beef to Irish Americans, making salt beef a beloved St. Patrick’s Day food.
How to Enjoy Pastrami and Salt Beef
While pastrami and salt beef have clear differences, both can be delicious! Here are serving suggestions:
Pastrami
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Stars in a classic deli sandwich or Reuben paired with sauerkraut
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Mix with creative ingredients like Swiss cheese, kimchi, or mustard aioli
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Cube pastrami for nachos, omelets, pizza, baked potatoes
Salt Beef
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Simmer in stews, boil with cabbage, or bake in potatoes
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Enjoy thin slices with mustard on bread or crackers
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Use small chunks in burritos or tacos for a corned beef twist
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Pair with tangy pickles and mustard to offset the saltiness
So while pastrami and salt beef are definitely not the same, both can add hearty flavor to a variety of dishes! Their distinct taste profiles, textures, and backgrounds make them unique additions to any meat lover’s repertoire.
Pastrami vs. Corned Beef
One popular way that our ancestors kept meat fresh when they didn’t have a fridge or freezer was to make pastrami. Descending from an ancient jerky called basturma, the meat product has a Romanian origin.
The preserved meat is a highly – seasoned smoked piece of beef, served in delicate slices. You can use turkey or lamb instead of brisket to make this Jewish Deli. Generally, chefs use certain cuts, such as the deckle. It is a lean, wide, and firm shoulder cut for pastrami. Sometimes, they use the navel, juicier and smaller section just below the ribs for pastrami.
After cutting the meat, they pat it dry and then rub it with garlic, salt, black pepper, cloves, coriander, and mustard seeds, among other herbs and spices. Finally, they smoke and steam to preserve it for a long time.
To make pastrami, you don’t have to use beef brisket. You can use a beef round or beef plate instead. It is essential to cook pastrami thoroughly until the connective tissues of the meat break down completely. Plus, you need to keep the raw cut in the saltwater before steaming.
After cooking the meat, you can serve it as shredded or sliced pieces. At first, the Jewish delicateness was only popular in Romania. Now, people in the US, Canada, and Europe want it more than any other dish.
What is Corned Beef?
Corned beef originated in the Middle East and Europe. Like pastrami, corned beef gained popularity due to its preservative quality. That means you can keep this delicacy for a long time. If you think corned beef uses corn, as its name suggests, you’re mistaken. It is called corned beef because it uses large corns of salt. Key ingredients in the corned beef recipe that give it a healthy taste are also sugar, herbs, and other spices.
As salt has sodium nitrate as its main constituent, it makes a great preservative component. Botulism is less likely to happen if you use this spice on meat, even if it’s already cooked. You can make corned beef by boiling the brisket of beef. The heavier the brisket, the longer it will take to cook. Once cooked, you can slice the meat and serve it.
Pastrami vs. Corned Beef
FAQ
Is there a difference between pastrami and salt beef?
What is another name for salt beef?
What is salt beef called in America?
What is the closest meat to pastrami?
Is pastrami made from brisket?
These days, you may also see pastrami made from brisket. Pastrami and corned beef do have the same brine: Pastrami and corned beef are brined before they’re cooked; they’re either rubbed with or submerged in a solution of salt and spices to infuse the meat with more moisture and flavor.
Is a pastrami sandwich good to eat if I am a diabetic?
Diabetic patients need to explore the foods they will consume. Diabetic patients can find food with a well-balanced diet high in complex carbs, low in saturated and trans fats, and high in fiber. The pastrami sandwich is high in calories and fat but low in fiber. You can eat it occasionally, but there are other options for some breakfast meals. We can reduce the mayo content and add lettuce or another vegetable to make it more balanced.
Are corned beef and pastrami the same?
It turns out, corned beef and pastrami are two totally different meats. For one, their flavors aren’t the same. (Both will taste salty, but pastrami has a little extra spice and flavor while corned beef is plainer.) They also have their own unique origins and preparations, along with different ways to serve them.
What is pastrami deli meat?
What is pastrami? Pastrami is a classic Jewish-American deli meat that’s made from a couple of different cuts of beef called the navel and the deckle. It’s less often made with brisket (but can sometimes be made from turkey or lamb, too).