It’s a timely question, especially as St. Patrick’s Day quickly approaches. Pastrami and corned beef are both cured beef products, but they differ mainly in their seasoning and cooking methods.
Traditionally, corned beef is the brisket cut that has been salt-cured, most often using the leaner, evenly shaped flat cut. The term “corned” refers to the large grains (corns) of salt traditionally used in the curing process. The brine typically includes pickling spices, which help preserve the meat and give it a mild, salty flavor. After curing, corned beef is usually boiled, simmered, or steamed until tender.
Pastrami, often considered corned beef’s more intensely flavored cousin, begins with a similar brining process but is frequently made from the brisket’s fattier point cut, sometimes called the deckle. After curing, the meat is coated in a spice rub that may include black pepper, coriander, onion, garlic, paprika, mustard powder, and other seasonings. It’s then smoked and often steamed, producing a dark, flavorful crust (known as the bark), a smoky aroma, and a more complex, peppery taste. Because of the added seasoning and smoking, pastrami generally has a richer, more robust flavor than corned beef…