Pastrami vs. Corned Beef: What's the Difference?

If you've ever been at a deli counter wondering whether to go for pastrami or corned beef, you're not alone. Both of these meats have earned a special place in our hearts and on our plates, but they’re quite different from each other.

Corned beef and pastrami are often confused, but each has its own distinct character and history. Let's understand what makes these two types of meat unique and help you decide which one is perfect for your next meal.

What is Corned Beef?

Corned beef is a type of salt-cured beef brisket that has a rich history and an unmistakable flavour. The term “corned” comes from the “corns” of salt used in its curing process. Think of it as an old-school way to preserve meat, before fridges were a thing.

To make corned beef, beef brisket is cured in a brine solution made from water, salt, and various spices such as peppercorns, mustard seeds, and cloves. This curing process isn’t just about adding flavour; it’s about keeping the meat fresh for longer. After a few days in the brine, the brisket is slow-cooked until it’s tender and ready to eat. 

What is Pastrami?

Pastrami, on the other hand, is the show-off in the world of cured meats. This Romanian-born delight is not just about curing; it’s about layering flavours. The word “pastrami” comes from the Romanian “pastrama,” which means “to preserve,” but this meat is anything but basic.

To make pastrami, you start with the same beef brisket and cure it in brine. But here’s where things get interesting: pastrami gets a spicy rub of black pepper, coriander, and other seasonings before it’s smoked. After smoking, it’s steamed to achieve that melt-in-your-mouth texture. The result? A meat with a smoky kick and a spicy punch that’s hard to beat.

Key Differences Between Pastrami and Corned Beef

So, what’s the real difference between these two deli delights? 

It boils down to preparation and flavour. Corned beef is simple—its taste is savoury and briny, with just a hint of spice. It’s the kind of meat that complements hearty, classic dishes like corned beef and cabbage.

Pastrami, however, is all about complexity. The smoking process infuses it with a rich, smoky flavour, while the spice rub adds layers of taste. This makes pastrami perfect for standout dishes where it’s the star, like the iconic pastrami on a rye sandwich.

Delicious Dishes Featuring Corned Beef

Corned Beef Pie Recipe 

  • Ingredients:
    1. 500g corned beef, cubed
    2. 2 medium potatoes, peeled and diced
    3. 1 carrot, diced
    4. 1 onion, chopped
    5. 1 cup beef stock
    6. 1 tablespoon flour
    7. 1 tablespoon olive oil
    8. Salt and pepper to taste
    9. 1 sheet of puff pastry

  • Instructions:

    1. Preheat your oven to 200°C (180°C fan).
    2. Heat olive oil in a pan and sauté the onion until soft.
    3. Add flour and cook for 1 minute, then gradually stir in the beef stock.
    4. Add the potatoes, carrot, and corned beef. Simmer until the vegetables are tender.
    5. Season with salt and pepper, then pour the mixture into a pie dish and cover with puff pastry.
    6. Bake for 25-30 minutes, or until the pastry is golden brown.

Corned Beef Hash Recipe

  • Ingredients:
    1. 400g corned beef, diced
    2. 2 large potatoes, peeled and diced
    3. 1 onion, chopped
    4. 2 tablespoons vegetable oil
    5. 1 bell pepper, diced (optional)
    6. 1 teaspoon paprika
    7. Salt and pepper to taste
    8. 2 eggs (optional, for serving)

  • Instructions:

    1. Heat oil in a skillet over medium heat.
    2. Add potatoes and cook until they start to soften.
    3. Add onion (and bell pepper if using) and cook until tender.
    4. Stir in corned beef and paprika, cooking until everything is crispy and heated through.
    5. Season with salt and pepper, and top with a fried egg if you like.

Popular Uses for Pastrami

Pastrami shines in classic dishes and more creative recipes. The quintessential pastrami on a rye sandwich is a must-try, with its tender, smoky pastrami paired with tangy mustard and pickles. It’s a flavour explosion between two slices of rye bread.

But don’t stop there. Pastrami is also great in a pastrami and cheese omelette or as a topping for pizza. Its robust flavour adds a special touch to many dishes, making it a versatile choice for any meal.

Corned Beef vs. Pastrami: The Bottom Line

Pastrami and corned beef each have their own special qualities. Corned beef is savoury and perfect for classic comfort foods, while pastrami has a smoky, spicy flavour that shines in many recipes. 

If you are a beef lover, check out our diverse range of premium beef products. From juicy steaks to tender cuts, we offer everything you need to prepare mouth-watering dishes at home.