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.
