Sandwich fans know, there's hardly a better meal out there than a classic Reuben. Layered with tender meat, Swiss cheese, sauerkraut, and tangy dressing, it's downright irresistible. But are Reubens better with corned beef or pastrami, and is there even a difference? When it comes to placing your order at the deli counter, you're going to want to know the answer.
It turns out, corned beef and pastrami are two totally different meats. For one, 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 and preparations, along with different ways to serve them. Read on to find out everything you need to know about corned beef and pastrami and which one of these delicious meats you should be making for St. Patrick's Day!
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. Once the pastrami is seasoned, it is slowly smoked. When you get ready to serve it, steam the pastrami to reheat it and make it meltingly tender.
How do you eat pastrami?
Traditionally, pastrami is thinly sliced and piled high (and we do mean high!) onto a sandwich. To keep with tradition, stick with rye bread, and don't forget a squirt of mustard! Pastrami has a deeply savory, salty, and smoky flavor, and a little mustard provides some balancing tang. This deli meat is best served warm, so be sure to steam it before you pile it onto bread.
What is corned beef?
Corned beef is a traditional Irish-American food that'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.) Corned beef briskets you buy at the supermarket have already been cured, so all that's left to do is cook it! Corned beef can be boiled on the stovetop or slowly baked in the oven. Both methods take several hours, depending on the size of the brisket. You'll notice that most corned beef briskets come with a spice packet attached. We recommend sprinkling and rubbing it onto the meat for baking, or adding it to the water for boiling for a boost of flavor.
How do you eat corned beef?
Corned beef is the star of a Reuben sandwich where it's sliced and piled onto marble or regular rye bread with sauerkraut, Swiss, and Russian or Thousand Island dressing. And while a corned beef sandwich is delicious, that's not the only way to eat it. For a St. Patrick's Day meal, try it served as a whole roast with cabbage and potatoes. Leftover corned beef can be repurposed for a Reuben casserole or corned beef hash for breakfast.
Is a Reuben better with corned beef or pastrami?
A Reuben sandwich is typically made with corned beef. It would taste great with pastrami too, it just wouldn't be a classic Reuben! Bottom line: You can't go wrong with either of these flavor-packed deli meats.
FAQs
The main difference between corned beef and pastrami is the way they're cut and processed. Plus, after cutting and curing, corned beef is boiled, whereas pastrami is smoked and steamed.
What's the difference between corned beef and pastrami sandwiches? ›
The main difference between corned beef and pastrami is the way they're cut and processed. Plus, after cutting and curing, corned beef is boiled, whereas pastrami is smoked and steamed.
What's the difference between pastrami and corned beef we asked Katz's deli? ›
Both are beef cuts that go through brining, but corned beef is traditionally made exclusively from brisket, while pastrami is made from (but not limited to) the fattier navel cut, Katz's owner Jake Dell explained to Serious Eats.
What's more fattening pastrami or corned beef? ›
At 3 grams of fat per 2-ounce serving, H-E-B pastrami has a slightly higher fat content than H-E-B corned beef, which has 2.5 grams. The pastrami also has slightly more cholesterol (35 mg) than the corned beef (30 mg).
What is a beef pastrami sandwich called? ›
Pastrami on rye is the Jewish delicatessen everyone loves to have as a quick, go-to meal. It is a delicious overstuffed sandwich with slices of pastrami and flavorful toppings. The recipe was assimilated into American culture during the era of 1900 when hundreds of Romanian moved to New York City.
What part of the cow is pastrami? ›
Corned beef is made from brisket, which comes from the lower chest of the cow; pastrami is either made from a cut called the deckle, a lean, wide, firm shoulder cut, or the navel, a smaller and juicier section right below the ribs. These days, you may also see pastrami made from brisket.
What part of the cow is corned beef? ›
In North America, corned beef is brisket, taken from the lower chest of a cow or steer, that has been brined in salt and spices. (In general British usage, fresh corned beef is called “salt beef,” while the canned version retains the “corned” designation.)
Is a Reuben made with corned beef or pastrami? ›
A Reuben sandwich is typically made with corned beef. It would taste great with pastrami too, it just wouldn't be a classic Reuben! Bottom line: You can't go wrong with either of these flavor-packed deli meats.
Why is Katz Deli so good? ›
We only select the best cuts of beef for our corned beef, pastrami, brisket, and other fine foods. Our corned beef and pastrami is cured using a slower method, which best flavors the meat, without injecting chemicals, water, or other additives to speed the process.
What is the healthiest deli meat? ›
If you're looking for the healthiest lunch meat option, choose the leanest cuts of deli meat possible, such as turkey, chicken breast, lean ham or roast beef. “These types of deli meat have the least amount of fat and provide a better nutrient value compared to others,” Zumpano says.
Pastrami is made from beef brisket that has been cured, coated in spices, cold smoked and then steamed. Pastrami's thick coat of spices typically includes crushed black pepper, coriander, mustard seeds, garlic and other spices that might be included in a pickling spice mixture.
What cheese goes with pastrami? ›
Cheese: Not all pastrami sandwiches have cheese, but those that do use Swiss cheese. In a pinch, provolone cheese works well, too. Feel free to use any other white mild cheese you love for a slightly different taste. Mustard: For a slightly spicy kick, use dijon mustard for the sauce.
Why do Jews eat pastrami? ›
Romanian Jews emigrated to New York as early as 1872. Among Jewish Romanians, goose breasts were commonly made into pastrami because they were available. Beef navel was cheaper than goose meat in America, so the Romanian Jews in America adapted their recipe and began to make the cheaper-alternative beef pastrami.
What part of the pig is pastrami? ›
Pastrami is cured, and making it from pork belly doesn't change that. We want that beautiful rosy color that comes with the protein change of curing, and we want the flavor of the cured meat, which you can't get any other way.
What is the best bread to eat with pastrami? ›
Place and spread on Pumpernickel rye, Marble rye or caraway rye bread.
Is a Reuben normally corned beef or pastrami? ›
A Reuben sandwich is typically made with corned beef. It would taste great with pastrami too, it just wouldn't be a classic Reuben! Bottom line: You can't go wrong with either of these flavor-packed deli meats.
Can corned beef be used for pastrami? ›
Simply take a store bought corn beef brisket, soak in cold water to remove some of the excess brine, then season and smoke! Use the pastrami for reubens and other sandwiches or just serve with some cabbage and potatoes on the side for a delicious meal.
Why is a pastrami sandwich called a Reuben? ›
One origin story holds that Reuben Kulakofsky (his first name sometimes spelled Reubin; his last name sometimes shortened to Kay), a Lithuanian-born Jewish grocer residing in Omaha, Nebraska, asked for a sandwich made of corned beef and sauerkraut at his weekly poker game held in the Blackstone Hotel from around 1920 ...
What is pastrami seasoning made of? ›
What is pastrami seasoning made of? Most versions contain yellow mustard seeds, coriander seeds and black pepper. After that, they vary. This recipe includes smoked paprika, coconut palm sugar and garlic.
