Corn beef and pastrami are both types of cured, smoked beef that can be used in a variety of dishes. However, there are some key differences between them. Corn beef is usually made from brisket, a cut of beef taken from the lower chest of the cow. The brisket is cured in a salty brine and then slowly cooked or steamed. This cooking process gives the beef a light pink color and a distinctive flavor. Pastrami, on the other hand, is typically made from the navel, which is a cut of beef from the underside of the cow’s belly. After curing, the navel is heavily smoked, giving it a darker color and smokier flavor than corn beef. Additionally, pastrami is usually spiced with coriander and garlic, adding to its distinctive flavor.
When it comes to serving, corn beef is usually served cold, while pastrami is usually served hot. Corn beef is commonly served as thin slices on sandwiches, while pastrami is usually served as thicker slices in sandwiches or as a main protein in a meal. Both corn beef and pastrami can be enjoyed in a variety of ways, and they add a unique flavor to any dish.