You love Ree Drummond’s Corned Beef & Cabbage, but you’re probably wondering if you can substitute pastrami for it. Did you know that corned beef and pastrami are actually two different things? Sure, they are both deli staples, they are both beef, and they look similar when sandwiched between two pieces of bread. But when ordering at the deli counter, you want to know the difference between pastrami and corned beef.
First, they taste different. (Both have a savory flavor, but pastrami has a little more spice and flavor, while corned beef tastes more normal.) They also differ in their origins, preparation, and serving methods. Ask them anything you’re curious about, such as which one makes a better Reuben sandwich.
What is pastrami?
Pastrami is a classic Jewish-American deli meat made from several varieties of beef called cordon bleu or deckle meat. It is rarely made with brisket, but is sometimes made with turkey or lamb. Salt, sugar, and spices such as black pepper, cloves, dill, juniper berries, and bay leaves are used. The main difference is that after aging in brine, a flavorful blend of spices such as fennel, mustard seed, coriander, black pepper, brown sugar, and garlic is rubbed into the meat. This rub darkens the skin of the meat and enhances its flavor. Pastrami is traditionally smoked whole, sliced and served in sandwiches with mustard.
What is corned beef?
Corned beef is a traditional Irish-American dish, usually served on St. Patrick’s Day with cabbage and potatoes. It is best served roasted (poached or slow cooked) or sliced into sandwiches. In fact, the main ingredient in a Reuben sandwich is corned beef. It is made from brisket that has been marinated in a solution of salt and spices (coriander, mustard seeds, bay leaves, juniper berries, black pepper, etc.). Pink salt (sodium nitrite) is also used during the aging process, which gives the corned beef its pink hue. (Salted meat is preserved before refrigeration.)
Is corned beef or pastrami better for Reuben sandwiches?
Reuben sandwiches are usually served with corned beef, sauerkraut, and Russian Island dressing on marble or plain rye bread. You could use pastrami for a nice flavor, but then it wouldn’t be a classic Reuben sandwich. Bottom line. You can’t go wrong with either flavor of meat.
What is the difference between pastrami and corned beef?
The difference between pastrami and corned beef is often debated on the sales floor of delis. Many people may not realize that corned beef and pastrami are two different dishes. Let’s clear up this confusion by explaining the main differences between these two dishes.
Both corned beef and pastrami require time to prepare. Beef dishes start with large pieces of meat that require proper seasoning. However, in a pastrami sandwich, the seasoned meat may have more flavor than corned beef.
This is because, unlike corned beef, they use more spices, such as garlic and parsley.
However, adding more spices and seasonings is not always a good idea. You can add more seasoning to your corned beef to suit your taste.
“Types of cuts.
The meat used to make corned beef and pastrami is usually beef, but there are different types of cuts for both. Brisket is usually used for corned beef. This is the lower part of the cow’s udder. On the other hand, the brisket used for pastrami is taken from the slab, shoulder or neck of the cow.
“Calculation of nutritional value.
One ounce of brisket for pastrami contains 40-41 calories and 1.5 grams of fat; 5-6 grams of protein; 1.5 grams of fat and 1.5 grams of protein; and 1.5 grams of fat and 1.5 grams of protein. Pastrami does not contain healthy amounts of minerals or vitamins and contains a lot of salt (sodium) – more than 248 mg of sodium per ounce.
However, using one ounce of corned beef means consuming 4 grams of fat and 56 calories. Each serving provides 4 grams of protein. One ounce of corned beef contains 345 grams of sodium because of the high amount of salt required for its preparation.
