The deli counter is full of pressing questions
— because while you may have some vague understanding thatare two different things, and that one might be better than the other, you may be stuck on the. Here are the major points of differentiation between the two, because no meat should ever be a mystery.Pastrami has two possible ancestries: It’s either Romanian or Turkish . Corned beef hails from Ireland, which is why it’s eaten on St. Patrick’s Day.
Both are brined in a mixture of salt, sugar, black pepper, cloves, coriander, bay leaves, juniper berries, and dill, as well as the preservatives sodium nitrate or sodium nitrite.Here’s when things really start to differ. After brining, pastrami gets coated in a mixture of black pepper, coriander, mustard seeds, fennel seeds, and sometimes fresh garlic; that spice coating is what gives it its blackened appearance. Corned beef is… naked. No spice mix to speak of.
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