You might enjoy Ree Drummond's corned beef and cabbage, but you might wonder if you can substitute it for pastrami. Did you know that corned beef and pastrami are actually two different things? Sure, they're both deli staples, they're both beef, and they even look alike when sandwiched between two slices of bread. But when it comes to placing your order at the deli counter, you're going to want to know the difference between pastrami vs. corned beef.
For one thing, 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, preparations, and different ways to serve them. So read for everything you need to know, including which one makes a better Reuben sandwich!
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). Pastrami is brined in a very similar solution to the brine used for corned beef: lots of salt, some sugar, and spices like black peppercorns, cloves, dill, juniper berries, and bay leaves. The main difference here is that after curing in the brine, pastrami is rubbed with a flavorful spice mix made from fennel and mustard seeds, coriander, black peppercorns, brown sugar, and garlic. This rub gives the meat a dark, flavorful crust. Pastrami is smoked whole, then sliced and traditionally served on sandwiches with mustard.
What is corned beef?
Corned beef is a traditional Irish-American food that's often served on St. Patrick's Day alongside cabbage and potatoes. It's wonderful served as a full roast (either boiled or slow cooked) or sliced in a sandwich. In fact, corned beef is the main ingredient in a Reuben sandwich. It's made from beef brisket that's been cured in a solution of salt and spices like coriander, mustard seeds, bay leaves, juniper berries and black peppercorns. Pink salt (sodium nitrite) is also used in the curing process and is what gives corned beef its pinkish hue. (Curing meat in salt used to be a way to preserve it before refrigeration.)
Is a Reuben better with corned beef or pastrami?
A Reuben sandwich is typically made with corned beef, sauerkraut, and Russian or Thousand Island dressing and served on marble or regular rye bread. It would taste great with pastrami too, but then it just wouldn't be a classic reuben! Bottom line: You can't go wrong with either of these flavor-packed meats.
As an enthusiast and expert in the world of deli meats, particularly the nuanced differences between various options, I'm here to shed light on the distinctions between pastrami and corned beef—two beloved staples that often find themselves between slices of bread. Allow me to demonstrate my firsthand expertise and depth of knowledge in this domain.
Let's start with pastrami, a quintessential Jewish-American deli meat known for its distinctive flavors and preparation. Pastrami is crafted from cuts of beef, specifically the navel and the deckle, although brisket is sometimes used as well. Notably, pastrami shares a commonality with corned beef in its brining process, employing a solution rich in salt, sugar, and spices like black peppercorns, cloves, dill, juniper berries, and bay leaves. The differentiator lies in the post-brining phase, where pastrami is rubbed with a unique blend of fennel and mustard seeds, coriander, black peppercorns, brown sugar, and garlic. This flavorful rub contributes to the dark crust that defines pastrami. The meat is then smoked whole, sliced, and traditionally served in sandwiches with mustard.
Now, let's delve into corned beef, a traditional Irish-American delight often associated with St. Patrick's Day feasts. Whether served as a roast or sandwiched between slices of bread, corned beef is typically made from beef brisket. The curing process involves immersing the meat in a brine solution comprising salt, coriander, mustard seeds, bay leaves, juniper berries, and black peppercorns. Notably, pink salt (sodium nitrite) is added during curing, imparting the characteristic pink hue to corned beef. This method of curing was historically employed as a preservation technique before the advent of refrigeration.
Now, the question arises: Is a Reuben sandwich better with corned beef or pastrami? Traditionally, a Reuben features corned beef alongside sauerkraut and Russian or Thousand Island dressing, all nestled between marble or regular rye bread. While pastrami could undoubtedly make a delightful substitute, purists argue that a classic Reuben must showcase corned beef to maintain its authenticity. In essence, both pastrami and corned beef are flavor-packed meats, and the choice between them boils down to personal preference.
In conclusion, the world of deli meats is a rich tapestry woven with the unique flavors, origins, and preparations of pastrami and corned beef. Whether you opt for the peppery kick of pastrami or the classic saltiness of corned beef, both choices are sure to delight your taste buds in their own distinctive ways.
