Did you know that it’s possible for you to make pastrami out of almost anythingeven salmon and tofu?
What’s the Difference Between Pastrami and Corned Beef?
Corned beef and pastrami both start out the same: Meat thats corned.
Corning actually involves zero corn.
Instead, its a curing process made possible by salt.
Spices join the party to lend flavor.
The term corned beef is relatively newer, at a few hundred years old.
Its thought that kosher butchers started making the same corned beef recipes that the Irish loved, Bowser says.
Today, corned beef remains a staple of Jewish delis across the country, and atdeli meatcounters, too.
Ideally, youll use a fatty cut of protein for both types of cured meats.
Marbling yields the best results, according to Bowser: The fat has the flavor.
The better the quality of the meat, the better the flavor.
The difference between pastrami and corned beef lies in the cooking method and the meat choice.
Corned beef is made with (you guessed it!
)beef, often brisket, thats traditionallyboiled or steamed.
Pastrami just means brined, rubbed, andsmoked.
Simply brine, coat in pastrami spices, and smoke the protein, and you have pastrami.
These variances between pastrami vs. corned beef mean that there are noticeable differences in flavor and color.
Can You Substitute Pastrami for Corned BeefAnd Vice Versa?
The two can work together because they start out life the same, Schmidt says.
We have both pastrami and corned beef reuben varieties on our Zingermans Deli menu.
Both are fabulous, its just a matter of personal preference.
I think pastrami substituted in a classic corned beef hash is delicious.
Or try pastrami or corned beef in a potato hash topped with eggs.
The chefs dish up a few additional ideas for how to enjoy either or both:
