By Layla Khoury-Hanold for Food Network Kitchen

Layla Khoury-Hanold is a contributor at Food Network.

You may recognize corned beef and pastrami as deli staples, and while they look similar, their origins, preparation and flavors are quite different—no matter how you slice it. Here, we explore the main differences between corned beef and pastrami.

What Is Corned Beef?

Corned beef originated in Irish communities and is commonly served on St. Patrick’s Day alongside cabbage, as with this Corned Beef and Cabbage (pictured above). Corned beef is also a key ingredient in a Reuben sandwich and leftovers can also be used to make Corned Beef Hash.

Corned beef is brisket that has been cured in a salt solution then boiled or slow-cooked. It got its name from the “corns” (large, coarse pellets of salt) that were used to dry-cure large cuts of beef brisket. In addition to salt and water, the brine includes spices, garlic and herbs, including bay leaf, black peppercorn, mustard seed, dried red pepper and coriander. Typically, the flat cut of brisket is used because it’s leaner and easier to slice. For more about how corned beef is made, check out our What is Corned Beef primer.

What Is Pastrami?

Pastrami is a staple at delis, commonly Jewish American delis, and is most often sliced for sandwiches, like this Marathon Sandwich or these Pastrami Football Finger Sandwiches.

Pastrami is made from beef brisket that has been cured, coated in spices, cold smoked and then steamed. Pastrami's thick coat of spices typically includes crushed black pepper, coriander, mustard seeds, garlic and other spices that might be included in a pickling spice mixture.

Corned Beef vs Pastrami: What Are the Similarities?

Both corned beef and pastrami are made from brisket that are brined in a solution of salt and spices before they’re cooked. The spices in the brine are similar for both corned beef and pastrami and typically include garlic, peppercorns, bay leaves, brown sugar, coriander seeds, allspice, cloves, mustard seeds and sometimes a cinnamon stick. The salt mixture includes Kosher salt and a small amount of pink curing salts, such as InstaCure #1 or Prague Powder #1, which helps prevent microbial growth and safely cure the meat. In addition, these curing salts give corned beef and pastrami their reddish-pink color and pronounced savory flavor profile.

Corned Beef vs Pastrami: What Are the Differences?

Although corned beef and pastrami are both made from cuts of beef and brined before cooking, there are several key differences between corned beef and pastrami.

Origins

• Corned beef has Irish origins, which is why it’s traditionally served on Patrick’s Day.
• Pastrami is believed to have originated in Romania, where pastrama was made with beef, veal or mutton, or Turkey, where pastirma was made with beef.

Cuts of Meat

• Corned beef is made from the leaner flat brisket.
• Pastrami is made with point brisket, which contains more marbling and fat. Pastrami can also be made with other cuts of beef, such as deckle (a lean shoulder cut) or navel (aka beef belly, which comes from the plate, a juicy section just below the ribs).

Spice Rub Mixture

• Corned beef is not seasoned with any spices prior to cooking (other than those in the brine).
• Once it’s cured, pastrami is coated with a spice mixture that typically includes black pepper, garlic, coriander, mustard seeds and fennel seeds.

Cooking Methods

• After brining, corned beef is slow-cooked or boiled, sometimes alongside cabbage, potatoes and carrots as part of a boiled dinner.
• Pastrami is brined, then smoked and steamed.

Taste

• Because corned beef is leaner than pastrami, its texture is firmer. It has a balanced, savory and meaty flavor.
• Pastrami is more fall-apart tender than corned beef. It tastes richer, saltier and smokier.

Slicing and Serving

• Corned beef is thickly cut to accompany cabbage and other boiled vegetables like turnips, potatoes and carrots, or it is sliced thick for Reubens.
• Pastrami is more thinly sliced and piled onto deli sandwiches, often on rye bread.

Related Links:

26 Delicious Takes on Corned Beef and Cabbage

Our 38 Best Brisket Recipes

47 St. Patrick's Day Recipes You'll Want to Make Year-Round