If you are a fan of sandwiches, you may probably know the existence of the two amazing dishes on earth- pastramis and corned beef. However, do you know how to tell the differences they have? Lucky you! After spending hours researching, I have collected some striking differences between them.
The following article will uncover Pastrami vs corned beef and the difference between them. Let’s check it out.
Pastrami Vs Corned Beef – Is Pastrami The Same As Corned Beef?
To get a thorough understanding of this topic, first of all, I will compare Pastrami vs. corned beef in terms of origins, meat cut types, spice mix, preparation, nutrition, and usage to answer the questions of “ Is pastrami the same as corned beef?”
As you know, Pastrami and corned beef are both suitable for sandwiches, but do you know where they are from or what are their roots?
To find the answer to this question, we have to look at the cuisine of European countries.
In the case of Pastrami, people said that there are two prospective “homelands.” Some people might argue that Pastrami originated in Romani, where its preceding brother- pastrami-a dish made with pork or mutton, was created by the locals.
Another place might be Pastrami’s home is from Turkey, where Pastrami is related to pastirma- a food made with beef. Whatever origins Pastrami has, we all agree that this food always brings us full of amaze whenever we take a bite.
Corned beef, on the other hand, has a much more simple origin. This food comes from Ireland. That is the reason why on St.Patrick’s Day, people can not forget corned beef as a traditional dish.
Meat Cuts – Ingredients
The next different feature the two dishes hold lies in the types of meat used to convert to Pastrami and corned beef.
The ingredients to make Pastrami and corned beef are kind of different. Corned beef, as the name suggests, is surely made of beef. And the main ingredient to make corned beef is usually brisket-the meat from the cow’s chest.
Pastrami is different from corned beef as people can substitute the ingredients with others. The use of ingredients is versatile, such as pork, mutton, turkey, or even beef( brisket). When you use brisket to make Pastrami, make sure you choose the navel end to make the best Pastrami.
One of the things that Pastrami and corned beef share in common is the way they are brined. People often rub the meat cuts with salt or submerge them in saltwater to infuse the meat cuts’ flavor and make them moist.
However, things start to differ when you coat them with seasonings. After brining, Pastrami is often submerged in the mixture of black pepper, mustard seeds, coriander, garlic, and other spices. That coating process gives the food a dark brown look and increases the flavor of the dish.
While Pastrami is dressed with many seasonings, corned beef has nothing “put on.” So, no spices in corned beef.
You can be unique by adding herbs and other seasonings into your corned beef. But I do not recommend it because the taste can be ruined.
Speaking of cooking methods, Pastrami and corned beef are different. Let’s see how.
The key thing to bear in mind is that Pastrami should be moist after cooking. That is why people often smoke it over hardwood near a pan of water to create steam and maintain the meat cuts’ moisture. Then people store it in cool places and steam it again before eating. Quite complicated, right?
Corned beef cooking method, in contrast, is simpler as all you need to do is to boil it. You can also cook it with cabbage to increase the flavors of the food.
The nutrition facts of one serving( 3.5 ounces each) of the two dishes are pretty the same in calories, fat, and protein. However, cholesterol and sodium might be taken into account because they are different in each dish.
Normally, one serving of Pastrami contains approximately 60- 70 mg of cholesterol and 850-900 mg sodium, while one serving of corned meat has roughly 40-50 mg of cholesterol and 950-over 1000 mg of sodium.
These factors have little to do with what dish you choose.
How To Enjoy
After cooking, you can consume these foods right away.
To enjoy the true flavor of corned beef, you should eat it traditionally by combining it with a Reuben or cabbage and carrots.
You can also enjoy Pastrami in the same manner as corned beef, but without cabbage and adding mustard instead.
The thickness of the meat also influences your enjoyment. If the meat you cut is too thick, well, you know what I mean. Hence, prepare a sharp knife and be ready to perform a “paper-thin” cut.
Which One Should You Choose Better?
Now is the time to consider which is suitable for you. Well, the decision is yours. But one thing to note down is that corned beef, with the way of cooking, has little flavors compared to Pastrami because Pastrami, as said, often goes with many types of seasonings and dressings.
So, if you are a fan of flavorful, slow-smoked dishes, Pastrami is a thing you should not miss. Otherwise, you can opt for corned beef as everything about it is so simple from preparation, cooking, to others. And in case you do not like the herb, corned beef is a perfect choice.
In A Nutshell
Hopefully, this article has provided you with insight into Pastrami vs corned beef-the difference between Pastrami and corned beef.
The difference is evaluated based on the following grounds: the origins, the meat cuts, the spice mix, the cooking methods, the usage, and the nutrition.
I hope you can find your favorite one.
Thanks for reading!