Corned Beef vs. Pastrami: What's the Difference?

They sit side by side in every deli case, both piled high on rye, both a rosy cured red, both descended from the same old-world tradition of preserving beef with salt. So what actually separates corned beef from pastrami?

The short version: they start the same way and finish very differently. Both begin as cured beef — but where corned beef is simmered, pastrami is coated in spice, smoked, and steamed. That one difference in the finish is what gives each its unmistakable character. Here's how it all works.

The Short Answer

Corned beef and pastrami both start as beef (usually brisket) cured in a seasoned brine. The difference is in the finish: corned beef is boiled or simmered until fork-tender, while pastrami is coated in a peppery spice rub, smoked, and then steamed. That smoke-and-spice step is what makes pastrami taste like pastrami. In fact, you can turn corned beef into pastrami at home by rubbing and smoking it.

What Is Corned Beef?

Corned beef is one of the oldest forms of preserved beef. The name has nothing to do with corn the vegetable — it comes from the old Anglo-Saxon practice of rubbing beef with large salt granules, some as big as kernels of corn, to draw out moisture and keep the meat from spoiling before refrigeration existed.

That rough dry-salting method has since been replaced by a safer, more consistent approach: stitch-pumping and brining. The most common cut is brisket, though round and rump can be substituted. The kosher-style corned beef most of us know today is made by pumping the brisket with about 12% of its weight in a brine of salt, Cure #1, sugar, and pickling spice, then letting it soak fully submerged in the remaining brine for three to four days in the refrigerator.

Once it comes out of the brine and is rinsed of surface salt, cook the corned beef low and slow in the oven, a slow cooker, or simmered on the stovetop in fresh water, often alongside cabbage, bay leaves, carrots, and potatoes. It's done when it reaches "fork tender," which typically takes about an hour per pound. For the full start-to-finish method, see our guide to making corned beef at home.

The Cure #1 in the brine is what keeps the meat safely preserved and gives corned beef its signature pink color. (New to curing salts? Our guide to curing salts explained covers exactly what Cure #1 does and why it matters.)

A quick word on pickling spice, since it defines corned beef's flavor: it's a blend of whole spices and herbs that develop that classic "pickled" character. TSM's formula typically includes whole bay leaves, whole coriander, dill seeds, whole mustard seeds, whole allspice, and dried chili peppers.

What Is Pastrami?

Here's the part that surprises people: pastrami starts almost exactly like corned beef.

Pastrami is usually made from trimmed beef brisket, top or bottom round, or beef plate — and with any cut, you want about ¼ inch of fat left on one side. It's brine-cured the same way corned beef is: pumped with 12% of the cut's fresh ("green") weight in brine and soaked for three to four days. The brine is either the same as corned beef's or slightly different, sometimes adding garlic, juniper berries, black pepper, and coriander.

Up to this point, corned beef and pastrami are nearly identical. The divergence comes at the finish.

The biggest difference is that pastrami is coated in a spice rub and then smoked, for roughly an hour per pound. That rub is heavy on black pepper and coriander — a traditional ratio is about 3 parts ground coriander to 4 parts ground black pepper — and often includes paprika, brown sugar, mustard, and garlic. After smoking, pastrami is typically steamed to finish, which makes it tender and juicy.

That smoke-and-spice crust is the whole identity of pastrami. It's why, even though it shares a cure with corned beef, it tastes like something entirely its own.

The Key Differences, Side by Side

The cut. Both often use brisket, but pastrami traditionally comes from fattier cuts like the plate (or navel), while corned beef leans on brisket, round, or rump. The extra fat in a pastrami cut stands up beautifully to smoking.

The spice. Corned beef's flavor comes from the pickling spice in the brine. Pastrami adds a bold exterior rub — the peppery, coriander-forward crust that's visible on every slice.

The cooking method. This is the defining split. Corned beef is boiled or simmered in liquid until fork-tender. Pastrami is smoked, then steamed. Wet heat versus smoke is what your palate is actually tasting.

The result. Corned beef is clean, salty, and pickle-tinged, with a tender simmered texture. Pastrami is smoky, peppery, and richer, with a firmer, crusted exterior and a juicy interior.

Can You Make Pastrami from Corned Beef?

Yes — and it's one of the easiest ways to make pastrami at home, because someone else has already done the curing for you.

Since corned beef is already brine-cured, you can transform it into pastrami in a few steps: soak the corned beef in fresh water to pull out some of the salt (a few hours, changing the water once or twice), pat it dry, coat it generously in a black pepper and coriander rub, smoke it until it's tender and richly crusted, and steam it to finish. What you've done is simply pick up where the corned beef process left off and take it down the pastrami path instead.

It's a satisfying project, and it's a great illustration of just how closely related these two deli icons really are.

What You Need to Make Either at Home

Both start with the same short list of essentials:

• Cure #1 — the curing salt that keeps the brine safe and gives both meats their color. This is non-negotiable for proper curing.
  
• Pickling spice — the blend that defines corned beef's flavor and forms the base of many pastrami brines.
  
• A meat pump — for injecting the brine evenly through the cut, which gives you faster, more consistent curing than soaking alone.
  
• A smoker — the one piece that separates pastrami from corned beef. For a deep dive on getting the most from yours, see our post on the benefits of using a stainless electric smoker.

For full step-by-step recipes, our pastrami and dry-cured pastrami guides walk you through the whole process.

A Few Common Questions

Is pastrami just smoked corned beef?

Essentially, yes — with a twist. Both start from the same brine cure. Pastrami adds a peppery spice rub, gets smoked rather than boiled, and is usually finished by steaming. So while they're close cousins, the smoke-and-spice finish makes pastrami its own distinct product.

Do you really need Cure #1 to make corned beef or pastrami?

For traditional, safe curing — yes. Cure #1 protects against dangerous bacteria during the low-temperature brining process and gives both meats their characteristic pink color. Always follow your cure's package directions and a tested recipe.

What's the difference in the cut of meat?

Corned beef is most often brisket, though round and rump work too. Pastrami traditionally uses fattier cuts like the plate or navel, though brisket is very common. For pastrami, you want to leave about ¼ inch of fat on one side to hold up to smoking.

Which is more flavorful?

It's a matter of preference. Corned beef offers a clean, briny, pickle-forward taste. Pastrami is smokier, peppery, and richer thanks to its rub and smoking. If you love smoke and spice, pastrami wins; if you love a classic simmered deli flavor, corned beef delivers.

Make Your Own Deli Classics

Whether you're simmering a classic corned beef or smoking your first pastrami, we've got the essentials:

• Insta Cure #1 — Essential curing salt for brining beef.
• Pickling Spice — The classic blend for corned beef and pastrami brines.
• Meat Pumps — For even, efficient brine curing.
• Corned Beef Cure — Use the popular brine mix, with Cure already included!
• Pastrami Rub - Simplify the spice mixing by getting our exclusive Pastrami Rub!
• Pastrami Recipe & Dry-Cured Pastrami — Full step-by-step guides.

Same roots, two deli legends. Now you can make both at home.