Both pastrami and corned beef are delicious cured meats, but they're not the same. Here's the difference in origin, flavor and how to eat pastrami vs. corned beef.
Pastrami vs. Corned Beef: What’s the Difference?
Updated on May 16, 2024
You likely know pastrami and corned beef from the deli counter, where both meats are staple ingredients. In New York, hungry visitors can’t resist a colossal Reuben or mile-high pastrami sandwich! Both meats are cured with salt and spices, though there are differences between pastrami vs. corned beef that make each one ideal for certain meals.
Also, try these easy leftover corned beef recipes so you don’t have to let the tender meat go to waste.
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What is pastrami?
Traditional pastrami is made with the navel end of the beef brisket. This portion has a high fat content, which adds a ton of flavor and keeps the beef juicy and moist during its long cooking time.
Making pastrami is a lengthy process, but it’s worth the effort. First, a curing brine is made with salt, sugar, pink salt (a type of salt with sodium nitrite to keep the meat pink as it cooks) and other spices. After three to five days (depending on the thickness), the meat is removed from the brine, rinsed well under cold water and patted dry. It’s best to let the cured meat rest, uncovered, in the refrigerator overnight to help the smoke adhere to the surface.
The pastrami is coated with coarsely ground black peppercorns and coriander before it’s smoked at 225°F. Then it’s transferred to a roasting pan with a rack, where water is added to the pan to create steam and the pan is wrapped tightly in foil. The pastrami will cook until it’s heated through and ready to serve.
This process isn’t something that most home cooks will tackle; fortunately, famous New York institutions like Katz’s Deli will ship pastrami anywhere in the United States.
What is corned beef?
Corned beef is made by curing brisket, usually the leaner flat cut. It has just enough fat to keep it moist while cooking, but the end result is a little drier than pastrami. To help break down the tough muscle proteins in the brisket, corned beef is brined with the same cure as pastrami (salt, sugar, pink salt and spices). Unlike pastrami, corned beef is boiled or steamed instead of smoked, which pulls out some of the salt from the brine.
It’s easy to make homemade corned beef, which allows you to control the ingredients as well as the sodium content. That said, you’ll find premade corned beef at the grocery store around St. Patrick’s Day. If you’re planning to boil it yourself, make sure you don’t accidentally purchase ready-to-eat corned beef, which is cured, cooked and sometimes sliced.
Also, try these leftover corned beef recipes to reinvent your extra brisket into hearty breakfasts, sides, appetizers, and fresh mains. They’re so good, that you might want to make a second corned beef just for the leftovers!
Pastrami vs. Corned Beef
Both pastrami and corned beef are made with beef, although pastrami uses the fattier end side of brisket while corned beef is made from the leaner flat cut. Pastrami is smoked while corned beef is typically steamed or boiled. They have a similar flavor profile, but pastrami is richer with a smoke-forward flavor while corned beef is leaner and drier (not in a bad way). You can use them interchangeably in most recipes—however, we prefer pastrami when it’s served warm.
Where did pastrami come from?
It’s easy to think that pastrami comes from New York, where Jewish delis have been serving it since the 1900s. However, pastrami’s roots extend far past America. Pastrami has two possible points of origin: Romania (where its predecessor, pastrama, was made with pork or mutton) or Turkey (where it’d be a descendant of pastirma, made with beef).
The recipes migrated to New York, where immigrants started using beef brisket because it was an inexpensive and readily available cut.
Where did corned beef come from?
Ireland was a major producer of salted meat going back to the Middle Ages, but it’s said that the English coined the term “corned beef” in the 1700s to describe the size of the salt crystals used to cure the meat (they were as big as corn kernels). It’s associated with St. Patrick’s Day, but not for the reason you’d think.
When Irish immigrants arrived in America, the salt pork and bacon they were accustomed to eating were expensive luxury items, so they adopted its nearest relative: corned beef. That’s why people eat corned beef on St. Patrick’s Day.
How do you eat pastrami?
Pastrami is typically sliced thick and piled high on sandwiches, like those at Katz’s Deli. We also love using it in nontraditional recipes, like rolling it in puff pastry to make Reuben stromboli, folding it in tortillas for tacos or tossing it with potatoes for breakfast hash. Pastrami works well in most recipes that call for bacon because of its salty, smoky flavor.
Because pastrami is fattier than corned beef, we don’t recommend serving it cold. You really need heat to melt fat and add to the overall flavor.
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Pastrami Roll-UpsFor a book club event, I created pastrami roll-ups with cream cheese and a pickle. Those tasty bites quickly pulled a disappearing act. —Merritt Heinrich, Oswego, Illinois
Yankee Red Flannel HashHash is a classic diner dish. With potatoes and pastrami, this one's easy to make at home. The beets give it fabulous color and flavor. —Nancy Mock, Colchester, Vermont 
Mushroom Pastrami HoagiesMy husband is a firefighter, so I make easy meals I can deliver to him. He likes pastrami, but ham or roast beef also work for hoagies. —Deanna Eads, Kingman, AZ. Do you know the difference between pastrami and corned beef?
Hearty Italian SaladMeat lovers won't be able to resist my antipasto-inspired salad that eats like a meal. Just add bread and dipping oil. —Melissa Jelinek, Apple Valley, Minnesota
Reuben Salad in a JarAmy Smith from Avon, Connecticut, shared her layered Reuben salad with us, and we couldn’t resist making it extra portable. Get ready to be asked for the recipe. —Taste of Home Test Kitchen
Ultimate Pastrami SandwichesThis peerless pastrami sandwich was adapted from a menu favorite at Primanti Bros. Restaurant in Pittsburgh. We took the basic ingredients—grilled cold cuts, cheese, fried potatoes and tomatoes—and created a tasty replica that includes our version of their secret coleslaw topping. —Taste of Home Test Kitchen
How do you eat corned beef?
It’s most commonly enjoyed as corned beef and cabbage on St. Patrick’s Day when served with simmered carrots and potatoes. It’s also delightful when sliced thin, topped with Thousand Island dressing and sauerkraut and sandwiched between slices of rye to make a Reuben sandwich. Because it’s made with a leaner cut of brisket, leftover corned beef is tasty whether it’s served cold or hot.
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Corned Beef Hash and EggsThis corned beef hash and eggs recipe makes a hearty dish that's perfect for a St. Patrick's Day breakfast.
The day after St. Paddy's calls for corned beef hash—and eggs! Turn your leftover beef into a brunch-worthy dish with frozen cubed hash browns, onions, eggs and fresh herbs.
Corned Beef SandwichesFor a classic sandwich that never disappoints, sink your teeth into a sky-high corned beef sandwich.
Corned beef sandwiches may seem like the obvious way to use up any remaining salt-cured brisket the day after St. Patrick's Day, but the mayo-chili sauce on these melts is a total gamechanger. Besides the authentic fixings like Swiss cheese and sauerkraut, you can also add caramelized onions, pickles or pickle relish.
Split Pea SoupThis split pea soup is hearty and soul-warming, just the thing for a cold day.
Reuben StromboliI love this quick-to-fix, layered Reuben stromboli. I used another sandwich recipe as a guide but made it with Reuben fixings. Switch things up by using sliced turkey and coleslaw instead of corned beef and sauerkraut. —Joan Hallford, North Richland Hills, Texas
Nothing beats this cheesy, rolled-up Reuben stromboli that's layered with love—aka corned beef, pastrami, sauerkraut, spicy brown mustard and fontina cheese. It's especially good with homemade sauerkraut.
Corned Beef Hash Rustic PieThis suppertime pie has all the yummies: homemade crust, seasoned potatoes, and lots and lots of corned beef and cheese. —Colleen Delawder, Herndon, Virginia
This leftover corned beef recipe has all the yummies: homemade crust, seasoned potatoes and lots and lots of corned beef. Plus, it's topped with the cutest four-leaf clover pastry petals that are actually a cinch to make.
Corned Beef Pizza SwirlsOffer these fun little bites that taste like a Reuben for St. Patrick’s Day. Even better, don't wait—deli meat and cheese make them doable all year long. —Colleen Delawder, Herndon, Virginia
Save classic homemade pizza recipes for other times of the year. These fun little bites taste like Reubens and are the ideal way to use up corned beef as an appetizer.
Slow-Cooked Reuben SpreadI’m a big fan of Reuben sandwiches and anything with that flavor combination. For an appetizer, I blend corned beef with Swiss cheese and a few other items to make a spread for rye bread or crackers. —June Herke, Watertown, South Dakota
Reuben lovers, we see you, which is why we turned one of life's best sammies into a spread. For an appetizer version of the beloved sandwich, blend corned beef with cream cheese and Swiss cheese for a dip that's dreamy when served with rye bread or crackers.
Makeover Reuben MeltThis twist on a classic Reuben keeps the corned beef and uses a sauce made with Swiss (and plenty of thousand-island flavor). Fresh slaw on top replaces the sauerkraut. —Jenni Sharp, Milwaukee, Wisconsin
Sauerkraut naysayers will appreciate this open-faced Reuben melt that swaps the fermented cabbage with a crunchy slaw. A sauce made with Swiss (and plenty of Thousand Island salad dressing flavors) is the ultimate finishing touch. If you prefer a more involved topping, try one of these fun coleslaw recipes instead.
Reuben RoundsFans of the classic Reuben sandwich will go crazy for baked pastry spirals of corned beef, Swiss and sauerkraut. They're so easy to make, and bottled Thousand Island dressing makes the perfect dipping sauce. —Cheryl Snavely, Hagerstown, Maryland
Everything is better in pinwheel form, including Reubens. Your crew will go crazy for baked pastry spirals of corned beef, Swiss and sauerkraut. They're so easy to make, and bottled Thousand Island salad dressing makes the easiest dipping sauce.
Chicken Reuben Roll-UpsMy Nebraska-native husband loves Reuben sandwiches and anything with chicken, so I combined his two favorites in a fun roll-up. —Ashli Kottwitz, Hermitage, Tennessee
Chicken roulade gets the corned beef, Swiss cheese and Thousand Island treatment here, but let's be serious: it's all about the toasty rye and pumpernickel bread crumb coating. Serve alongside mashed potatoes and a simple slaw.
Reuben Brunch BakeI created this when I wanted something different for a graduation brunch for two of our sons. When I realized I had most of the ingredients on hand for the Reuben dip I usually make, I decided to use them in a brunch casserole instead! Everyone asked for the recipe. —Janelle Reed, Merriam, Kansas
If you have most of the ingredients on hand for a Reuben, use them to whip up a savory brunch casserole instead! Fluffy, cheesy eggs, cubed bread and chopped green onion will have everyone reaching for second slices.
Paddy's Reuben DipThis simple and delicious Reuben dip is prepared in the slow cooker and makes the perfect party appetizer. All the classic sandwich flavors are there, just creamier and more dippable.
This slow-cooked spread tastes just like the popular Reuben sandwich and is the perfect vehicle for leftover corned beef too. Serve warm with rye bread, crackers or mini cucumber spheres for a healthy alternative.
Diner Corned Beef HashI created my hash to taste like a dish from a northern Arizona restaurant we always loved. We round it out with eggs and toast made from homemade bread. —Denise Chelpka, Phoenix, Arizona
If our local diner served this corned beef hash, we'd be there 24/7! Luckily, it's a breeze to make at home with leftover corned beef, potatoes, celery and herbs. A side of eggs and toast rounds out the post-Paddy's day meal.
Reuben Bread PuddingOur Aunt Renee always brought this casserole to family picnics in Chicago.
It became so popular that she started bringing two or three. I have also made
it using dark rye bread or marbled rye, and ham instead of corned beef—all the variations are delicious! —Johnna Johnson, Scottsdale, Arizona
Any kind of bread pudding is a plus in our book, but Reuben bread pudding gives us something a little bit different. You could also make it using dark rye bread or marbled rye, and ham instead of corned beef—all the variations are delicious.
Reuben Waffle Potato AppetizersI love Reubens, so I turned the classic sandwich into a fun appetizer with corned beef and sauerkraut on waffle fries. —Gloria Bradley, Naperville, Illinois
Name a better-looking snack...we'll wait. Baby Reubens baked onto little waffle fries is one of the best uses for leftover corned beef we've come across. The horseradish cream cheese mixture gives them a nice kick.
Reuben Pudgy PieOur favorite pudgy pie is the Reuben: corned beef, sauerkraut and Swiss cheese! We always use buttered bread. —Taste of Home Test Kitchen
Not familiar with pudgy pies? Allow us to introduce you to life's greatest treat. Pudgy pies—aka jaffles or toasties—are sandwiches usually cooked in a pie iron, or this case, over an open flame. Buttered bread is the key to a mouthwatering sandwich.
Reuben and Rye StrataThis make-ahead dish is wonderful for brunch, lunch or supper, and it’s so easy to prepare. If you prefer it, substitute turkey pastrami for the corned beef. —Mary Louise Lever, Rome, Georgia
Brunch goals look a lot like this make-ahead Reuben and rye strata that has a base of bread, eggs and cheese, but a few more power players in the form of chopped pickles and Thousand Island dressing. Leftover cubed corned beef would also work in place of deli-style.
Reuben PizzaThis one will definitely be a hit on pizza night! Reuben pizza captures all the meaty, cheesy, tangy flavors of your favorite sandwich—just in pizza form.
With only five ingredients, this Reuben pizza couldn't be easier to put together. A premade pizza crust saves you the hassle of having to deal with raw dough.
Reuben CalzonesI love a Reuben sandwich, so I tried the fillings in a pizza pocket instead of on rye bread. This hand-held dinner is a big winner at our house. —Nickie Frye, Evansville, Indiana
If you love a good Irish-Italian mix, these Reuben calzones fit the bill. Stuffing the fillings into a pizza pocket instead of on rye bread makes this hand-held dinner a big winner.
There’s more to Ireland than delicious, set into these classic Irish Recipes and dig in on St. Patrick's Day or any day.
Creamy Reuben CasseroleThis easy Reuben casserole lets you enjoy all the flavors of your favorite sandwich in one massive dish. Grab your forks and bibs!
Leftovers call for casseroles and this Reuben remix is one of the best, featuring corned beef, sauerkraut, sour cream and a whole 'lotta cheese. Add homemade Thousand Island salad dressing for even more flavor.
Reuben-Style PizzaThis homemade pie has all the goodness classic Reuben sandwich in a form that will feed a crowd. It has a cheesy sauce, and smells so wonderful coming out of the oven. —Tracy Miller, Wakeman, Ohio
Is pizza night feeling a little too monotonous in your house? Level up your pies with Reuben-inspired toppings. If you have enough leftover corned beef, you might want to double the recipe because the slices will go fast.
Spicy Corned Beef TacosUsing leftovers in new and exciting ways is my personal cooking challenge. These fun tacos take my favorite Reuben ingredients and turn them into something totally different—and completely delicious. —Fay Moreland, Wichita Falls, Texas
If you have leftover corned beef, bagged coleslaw mix and tortillas, you're in for some killer spicy corned beef tacos. A blitz of Thousand Island salad dressing and Sriracha chili sauce makes the perfect pour-over sauce you'll want to douse on everything from now on.
Makeover Hash and EggsWho knew there was such a thing as healthy corned beef hash?! Loaded with red potatoes and deli corned beef, our lightened-up version of corned beef hash delivers fresh flavors and a dose of fiber. It's so spot on, you'll swear you're in a diner. —Taste of Home Test Kitchen
If you've been searching for a lighter version of corned beef hash, this recipe is the one. The diced red potatoes really shine in place of the typical hash browns.
