To learn more or opt-out, read our Cookie Policy. The deli counter is full of pressing questions — because while you may have some vague understanding that pastrami and corned beef are two different things, and that one might be better than the other, you may be stuck on the how or why. Here are the major points of differentiation between the two, because no meat should ever be a mystery. 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. Both are brined in a mixture of salt, sugar, black pepper, cloves, coriander, bay leaves, juniper berries, and dill, as well as the preservatives sodium nitrate or sodium nitrite. After brining, pastrami gets coated in a mixture of black pepper, coriander, mustard seeds, fennel seeds, and sometimes fresh garlic; that spice coating is what gives it its blackened appearance.
Corned beef is… naked. No spice mix to speak of. Pastrami and corned beef have different cooking methods: Pastrami is smoked over hardwood, oftentimes with a pan of water nearby, which helps create steam and keep the meat moist.
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Tags acquiring addicted carried circulation constipation corn courses dangerous dates drank drinking Eating Every filter financial food foods included lesser merchandise mine Naturally physiques pillowcase Potential premixed Preservatives produced products provide raises requirement risks selecting sensitive sensitive foods. Where to get it: The best smoked meat on rye come with fries and pickles at Schwartz's Hebrew Delicatessen in Montreal.
Schwartz's meat is so well smoked that it can last days without refrigeration. Of course, fresh is better. In New York, Katz's Deli on the Lower East Side is the oldest still-operating delicatessen in the city and the best place for a pastrami sandwich. It's pricey, but affords patrons an excellent sandwich and a seat from which to watch an eclectic cross-section of New Yorkers come together out of love for their sandwiches.
The myth : Pastrami, strictly speaking, is not a kind of meat. It's a process of preserving meat through curing and smoking. One can have turkey pastrami, pork pastrami, etc.
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