Pastrami and salt beef – two iconic cured and brined meats that have been satisfying deli cravings for generations. While they may seem similar at first glance, there are some distinct differences between salt beef and pastrami in terms of ingredients, preparation methods, flavor profiles, and origins.
In this article, we’ll break down exactly what sets pastrami and salt beef apart. We’ll look at how they are made, how they taste, where they come from, and how to enjoy them. Let’s settle the debate once and for all on whether pastrami and salt beef are the same thing!
How Pastrami is Made
Pastrami starts by taking a cut of beef – usually the navel, brisket or deckle cut – and brining it in a salt and water solution. This brining process cures the meat and gives it a salty flavor.
The brined beef is then coated in a spice rub, which traditionally contains coriander, black pepper, paprika, garlic powder, and mustard seed. This is what gives pastrami its signature flavor.
After being coated in the rub the pastrami is smoked low and slow over wood chips or charcoal until it reaches the desired level of smokiness. It’s smoked for hours even days in some traditional recipes.
The final step is steaming the smoked meat until it reaches an internal temperature of at least 145°F. Then it’s ready to be sliced and piled high on rye bread for beloved deli sandwiches.
How Salt Beef is Made
Salt beef follows a similar initial brining process but diverges when it comes to cooking method.
Like pastrami, salt beef starts with a brisket or other beef cut that gets submerged in a salty curing liquid. However, the brine for salt beef contains some additional ingredients like sugar spices, and aromatics.
Once brined, the salt beef does not get coated in a spice rub or smoked. Instead, it’s simply simmered in water for hours until fork tender. Then it’s ready to eat.
The cooking in water means salt beef lacks the smoky flavor that defines pastrami. Its dominant taste is the saltiness of the original brining liquid.
Key Flavor Differences Between the Meats
When you take a bite of pastrami versus salt beef, the most pronounced difference is the flavor.
Pastrami is:
- Smoky
- Savory from garlic, coriander and other spices
- Tangy from mustard seeds
- Peppercorn spicy
Salt beef is:
- Salty above all else
- Subtly sweet from sugar in the brine
- Savory in a corned beef-like way
The extensive smoking process gives pastrami a more complex, bold flavor compared to the straight-forward saltiness of salt beef.
Different Origins and Cultural Connections
Pastrami and salt beef also have distinct cultural backgrounds and origins.
The History of Pastrami
Pastrami has its roots in Turkish and Romanian cuisine before becoming popularized by Jewish immigrants in New York’s Lower East Side.
- Originally it was made with goose or lamb meat in Turkey and called “pastirma”.
- Romanian Jews adapted it to beef and called it “pastrama”, bringing it to America in the late 1800s/early 1900s.
- New York deli owners took pastrami mainstream, making it a fixture on menus.
Pastrami is now considered a quintessential Jewish deli meat in both New York and Montreal.
The History of Salt Beef
Meanwhile, salt beef has its origins in Irish and British cooking.
- It was commonly made with pork or goose in Gaelic Ireland before beef was introduced.
- Jewish immigrants from Eastern Europe brought affordable corned beef to Irish Americans.
- The inexpensive beef cuts became an Irish-American staple by the early 20th century.
These days, salt beef is still most iconically found in New England boiled dinners and St. Patrick’s Day meals.
How to Enjoy Pastrami and Salt Beef
While pastrami and salt beef clearly have their differences, they can both be delicious! Here are some tips on enjoying them:
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Pastrami is best showcased in a classic deli sandwich or Reuben. Opt for lean pastrami and pile it high on rye bread.
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Try pastrami with creative ingredients like sauerkraut, Swiss cheese, or even kimchi for a flavor twist.
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Salt beef shines when served low and slow. Try it simmered in stews, potatoes, and cabbage for a comforting meal.
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Slice salt beef thin and eat it with mustard on bread or crackers for an easy appetizer.
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Use either meat to top nachos, pizza, baked potatoes, and omelets for a hearty addition.
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Pair pastrami or salt beef with tangy pickles to cut through the rich saltiness.
So while pastrami and salt beef are definitely not
What’s the difference between Pastrami and Corned Beef?
FAQ
Is there a difference between pastrami and salt beef?
What is salt beef called in America?
What is another name for salt beef?
What type of meat is salt beef?
Is pastrami made from brisket?
These days, you may also see pastrami made from brisket. Pastrami and corned beef do have the same brine: Pastrami and corned beef are brined before they’re cooked; they’re either rubbed with or submerged in a solution of salt and spices to infuse the meat with more moisture and flavor.
Is a pastrami sandwich good to eat if I am a diabetic?
Diabetic patients need to explore the foods they will consume. Diabetic patients can find food with a well-balanced diet high in complex carbs, low in saturated and trans fats, and high in fiber. The pastrami sandwich is high in calories and fat but low in fiber. You can eat it occasionally, but there are other options for some breakfast meals. We can reduce the mayo content and add lettuce or another vegetable to make it more balanced.
What is pastrami deli meat?
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).
What is the difference between pastrami & corned beef?
Although they are similar, they have differences in the cuts of beef, how they are prepared and where they originated. These differences affect both the taste and texture of each. Pastrami has more of a smoky flavor with a little extra spice whereas corned beef is salty but has a simpler flavor.