what's the difference between pastrami and corned beef

Pastrami and corned beef are both cured beef products, but they differ in cut, seasoning, and cooking method , which gives them distinct flavors and textures.

What each one is

• Corned beef starts as brisket (usually the leaner “flat” cut) that’s cured in a brine of salt, sugar, and spices (like coriander, cloves, and bay leaf), then boiled or steamed.

• Pastrami is typically made from a fattier cut such as brisket “point,” navel , or deckle , cured in a similar brine, then rubbed with spices, smoked, and often steamed before slicing.

Key differences

Aspect| Corned beef| Pastrami
---|---|---
Main cut| Lean brisket flat 37| Fattier brisket point, navel, or deckle 357
Curing| Brined in salt‑spice solution 37| Brined, then coated in a spice rub (pepper, coriander, mustard, fennel, garlic) 357
Cooking| Boiled or steamed; not smoked 39| Smoked , then often steamed 359
Texture| Firmer, leaner, slightly drier 13| More tender, juicier, and “fall‑apart” 35
Flavor| Savory, meaty, balanced saltiness 37| Richer, saltier, and smoky , with bolder spice notes 357
Typical serving| Boiled dinner with cabbage; thick‑cut Reubens 39| Thinly sliced on rye (classic pastrami sandwich) 35

In practice on a deli menu

• If you see corned beef , expect a leaner, milder, boiled‑style meat, great with mustard or in a Reuben.

• If you see pastrami , expect a more marbled, smoky, spice‑crusted slice that’s usually a bit richer and more intense.

So the short answer: they start from similar cured‑beef roots, but pastrami gets smoked and heavily spiced, while corned beef is boiled and simpler in flavor.