I eat corned beef da same way
hint: it goes on sale 3/18 and you can smoke it
Long explanation, I would have just said they taste different.
I really don’t know what corned beef is. Not really pastrami for that matter.
With mustard on a bulkie, heathen.
I always like Corned Beef Hash with poached eggs for breakfast.
We used to call it dog food.
Both are good. Both work for making variations on the Reuben with.
Eat what you like and the haters can go make their own sandwich.
Corned beef is Irish.
Pastrami is Italian.....................
Corned Beef vs Pastrami?
Like Ham vs Prosciutto.
One you eat cuz you have to.
The other you eat when you get the chance.
Yep. We tend to make corned beef more for some reason. Possibly because we really like Rubens.
Corned beef cans really well and makes a good soup.
“Corned beef is either boiled or steamed after it’s been salt-cured.”
Instapot. Slice and cut bites with a fork. Add cabbage 2/3’s way into cooking.
Katz’s deli. Yes, on rye with a celery tonic
I make my own corned beef. It’s easy peasy, and delicious! Sometimes I use brisket and sometimes I use other cuts. The only caveat is to not use too thick a cut. I’ve never made pastrami, mostly because I don’t have a smoker or a grill I could convert.
Take a (several) store bought bag(s) of POINT cut corned beef (Pick fattier ones... smoking and steaming renders most fat but non-fatty turn out dry). Soak in a lot of water in the fridge overnight to desalt it some. Now rub with cracked coriander and cracked black pepper. Back in the fridge till the next day. Smoke it @225F till internal is about 165. Back in the fridge overnight or freeze. When you are ready to have the pastrami, (thaw, then) steam it for about 45 minutes. That is the closest you will come to Katz Deli pastrami outside of NYC.
There is a difference, but it is minor, and has to do with the specific quality/deckel cut of the meat Katz uses. If you spend the money for top quality corned beef it is indistinguishable.
enlightening post
thanx for sharing this info
I don’t like pastrami that is lean. Give me FAT.
I once had a gig where I took color balanced photos for a specialty meat factory. They used the photos in their quality control process.
I walked out of there with as much pastrami as I could carry. (they were going to have to throw it all away.)
I got sick of it after a few days.
I worked at a Jewish deli for a few years when I was in my 20s. Vienna Beef, it’s still around. Very different appearance between corned beef and pastrami. Like the article says, more fat.
These days we get Boar’s Head corned beef and pastrami, the cuts are the same just processed differently.
Corned beef or pastrami: Both need a good strong beer or ale with them and a piece of raw onion on the side.
The first time I ate pastrami I was literally stunned. Like, “WHERE HAVE YOU BEEN ALL MY LIFE???!!!” stunned.
I make Corned Beef (from Brisket) several times a year. It takes me 5 days to properly cure the brisket and then I cook it overnight low and slow.
It is far better than the frozen ones you get at the store.
Corned Beef sandwiches on Rye bread with sour kraut with thousand island dressing is amazing stuff.
And Corned Beef is amazing with cabbage.
I’ve never made Pastrami. (I do know it is very expensive in the deli)