Pastrami vs. Corned Beef

Pastrami vs. Corned Beef

Chef Tom walks us through a side-by-side comparison of Pastrami vs. Corned Beef! From brining to seasoning to smoking vs. boiling, we’ll cover every step of the cooking processes to fully compare and contrast these two cuts of beef!

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24 replies
  1. ALAN S
    ALAN S says:

    Not trying to be a pest but boiling is the last heat source on my list to use for meat. Even a hot dog is better in a skillet that a pot of water. Just can't do it unless I was trying to survive in the wild.

  2. ALAN S
    ALAN S says:

    I even smoke my corned beef, maybe its not corned beef after you smoke it but I don't put the spices on it so what is that called? I just want some of your pastrami.

  3. stwelve
    stwelve says:

    What wood pellet is preferred for pastrami? I would think a mild nut wood such as pecan or maybe cherry/apple. I really want to do another pastrami, I have made them from grocery store corned beef and they turned out very good. But, to control the whole brining, seasoning, and smoking components allows a lot more latitude to experiment with flavor profiles.

  4. Archie
    Archie says:

    My preference is corned beef (maybe because my family is Irish and I grew up on it). I'm going to try and make it for the first time this weekend. There is a church up the street from me that sells their leftover, fully cured and par cooked briskets that don't get cut into after St Patrick's Day.. They only have about four to six of them to sell, but I reserve one every year. I actually let them dry age in my fridge as I eat them. I'll just shave a couple of slices off and serve it with potatoes, or anything really, and that typically lasts almost two months. Two months is not enough though lol, I'm going to try my own.

  5. Scott
    Scott says:

    Thanks Tom. I think I will do the same and cook two next time. I am curious to know how it compares to the corn beef briskets you can buy at the store. Making sure I get the right one, I really like those. So if this is as flavorful or better, I will welcome them. Like to put the store style with cabbage and potatoes, or slice and make Reubens with it. I can eat a bunch of it thats for sure.

  6. Steven Zinn
    Steven Zinn says:

    Corned beef > pastrami but I LOVE them both. Add the pastrami liquid to some chili, it would add so much more flavor. I love coriander seeds like you wouldn't believe…

  7. Tipsy Chicken
    Tipsy Chicken says:

    Brother: crispy slaw, Russian dressing made with like… Malcolm’s hot sauce. Stack it all between chef’s rye toasted with Mayo instead of butter and get ready. Thanks for this nudge. Time to get cookin.

  8. klefdnb
    klefdnb says:

    Wow Chef Tom, this is mouthwatering as usual.
    quick tip for new cooks: mace and nutmeg are not very similar in terms of flavour. If you're having trouble finding mace, just ask for whole nutmegs in Asian markets and mace is actually the "case or shell". Crack it, shave it, save it and use it 😊


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