Pastrami vs. Corned Beef
Vložit
- čas přidán 11. 06. 2024
- Chef Tom walks us through a side-by-side comparison of Pastrami vs. Corned Beef! From brining to seasoning to smoking vs. boiling, we'll cover every step of the cooking processes to fully compare and contrast these two cuts of beef!
► FULL RECIPE: (www.atbbq.com/thesauce/recipe...)
RECIPE COOKED ON: www.atbbq.com/grills-and-smok...
www.atbbq.com/grills-and-smok...
SUBSCRIBE for NEW RECIPES every Tuesday + Friday: bit.ly/3fDhNtT
WATCH OUR FAVORITES NOW! ► bit.ly/33euiXM
Give me either. Give me both.
A lot of both please...!
I like them both but pastrami is my favorite. We'll make a corn beef and cabbage a couple times a year. Pastrami sammy's....mmmm so good.
This was a REALLY REALLY great comparison!! Thanks for sharing, Chef Tom!
Shout outs to your camera person, sound person, and editor(s). I am a producer/director of videos and truly appreciate good movies like yours. And all the meat, of course! I'm with you - pastrami is my favorite in that competition. Keep on making great content! * high fives *
Amazing video Chef! I’m team pastrami here. Corned beef is the redheaded stepchild, but still deserves a little love and doesn’t always need to sleep in the shed
Love them both as well. But definitely pastrami takes the cake!
I'm with you on preferring the pastrami, but once a year I'm 'strongly encouraged' to make corned beef for a certain holiday, lol. After it has brined for ten days I like to simmer it low and slow most of the day.. ~8 hours (tossing in the potatoes, carrots, and cabbage a few hours before it's going to be served) It's almost fall apart tender and has just enough structure left to carefully cut thick slices to be served. (And I'd still rather invest that time and effort into a good pastrami that I could serve on rye bread, but maybe that's because I love my pellet smoker too!)
for me the best cook off ever - what a great video and comparison of two of my favorites ... thank you
Very impressive video. I had no idea so much work went into the prep. My next sandwich will have a whole new meaning.
Excellent as usual. Pastrami will always get my vote!
Red or Black?
My mother used to finish corned beef with a mustard and brown sugar rub and bake it until a golden crust formed on really high heat. The slightly sweet and vinegary glaze would contrast nicely with the fatty savoriness of the meat. Sliced up on rye bread and thick baby swiss was AWESOME!
Corned beef is the only time I'd use (and enjoy) Branston Pickle, not sure why? My grandparents always had corned beef in their Sunday sandwiches, or served warm with peas & mash potato. With a jar of Branston Pickle on the table !!
Chef Tom could make a recipe for prison gruel and I'd still watch every bit of it.
😆
😂😂😂
😂😂
😂
My preference is corned beef (maybe because my family is Irish and I grew up on it). I'm going to try and make it for the first time this weekend. There is a church up the street from me that sells their leftover, fully cured and par cooked briskets that don't get cut into after St Patrick's Day.. They only have about four to six of them to sell, but I reserve one every year. I actually let them dry age in my fridge as I eat them. I'll just shave a couple of slices off and serve it with potatoes, or anything really, and that typically lasts almost two months. Two months is not enough though lol, I'm going to try my own.
What hasn't been mentioned is that many Irish and Jewish immigrants were in close proximity to each other. For economical reasons, corned beef from Kosher butchers proved one way to feed a growing family. Corned beef itself was a rarity in Ireland. So, the corned beef came strictly from Irish American lifestyle.
👆🏻
Potato salad side mmmm mmmm
I might be committing sacrilege here, but... has anyone ever tried adding beer to that broth?c
Try it out and let us know how it goes
Fascinating. I had no idea how these were made.
I've always liked them both but had no idea of the process before this.
How he showed making "corned beef" is fairly new. Originally, starting in the late 1600s and early 1700s, beef packaged for transport over long distances was preserved by layering it with "corns" ( large grains) of rock salt. This prevented spoilage and cured the beef at the same time. Some times the beef would get overly salty so to make it taste better they would grind it up and mix it with small pieces of potatoes or other starchy root vegetable before cooking and made a hash of it, i.e. corned beef hash.
Our dad would of loved this video, he was a butcher for 55+ years and once a fortnight would brine corned beef in a big vat outback. I'm now middle aged and never tried pastrami, maybe because we're Australian with British roots? Didn't know it was similar to corned beef but see it in our deli's, it's not a big seller here but now I'm tempted to try it !!
Aussie here. Pastrami is delicious! Definitely try it.
this german can tell you that a pastrami sandwich at a deli is the best reason to go to New York.
I love corned beef. My irish-descendant wife makes it at least twice a year with cabbage, carrots and potatoes. But pastrami is next level good. Particularly on a sandwich.
Thank you for the awesome full walk through video with great explanations along the way, thank you
They both have their place and both are delicious. I had a 95 year old Irish lady share her corned beef recipe and it was very similar except she brined it in her refrigerator veggie drawer for a month.
This was a great comparison, clear and detailed. Thank you!! (P.S. - I am a Pastrami guy too, but never turn down a well-prepared Corned Beef!)
Great tutorial comparison Chef! Years ago, I worked at a place that had a deli and at the end of a night shift I would sometimes make a Reuben except I'd use pastrami instead of corned beef. Also one slice of rye got 1000 island dressing, the other spicy brown mustard. Lots of butter on the grill to toast that baby up and it was a sandwich to die for..LOL
In my family we always added Golden Syrup (a light treacle)to the liquid before cooking and cooked at a lower temp for longer so it is very tender. We also cook the onion carrot celery mix to add flavour before adding water. A slow cooker is great for corned beef.
thank you for answering a lot of questions without a lot of nonsense
What a demo, nicely paced and you showed everything on the trimming.
Truely beautiful comparison video, you are fabulous at this, great presence and knowledge! Thank you.
This salsa, along with your Cowboy Caviar, are a perfect match to go along with your Carne Asada Marinade. My wife Olga (Originally from Kazakhstan, and now an American Citizen), fell in love with your Marinade recipe! She said that it tasted exactly like the meat her Mother would make over the fire, when she and her family would spend the weekend at their Dacha! Funny how food can remind us of some of our most cherished memories.
Thank You Natasha!❤️
I love both of them. My first Pastrami was thanks to this channel and it was a big hit. Thank you for all of your information.
Very awesome video!! I really enjoyed the comparison in addition to going over all the steps. I have made a brisket flat on the smoker and trying to gear myself up to make pastrami soon. Needless to say I will be following your methods and techniques. Just subbed to your channel. Thanks for this vid!
Great comparison showing the differences and similarities between the two. I didn't realize until now how badly I need a digital meat probe.
Woof! Awesome video and presentation of the cooking process. I definitely have a better appreciation for what goes into both types of brisket.
Very informative, thank you! I’ve always wondered.
Beautiful chef, you made it look quite simple ❤
I enjoy both but never knew how they are made... this was instructive, thank you!
Chef Tom inspired my first patrami brine and cook and this video makes me want to do it all again!
i am going to try it for sure
Sir, Thank you for taking the time to explain the difference between the two in easy to understand language.
Adding to the similar recipe: You should make Montreal Smoked Meat. Stack those slices high in a sandwich on rye with good mustard and pickle.
I had no idea what the difference was as I like both. Seeing the process, I can understand why they cost what they do at the deli.
Really fine work! And your presentation was intelligent and engaging. Dang, I want some of that!!
Spot on comparison, excellent job!
Very well presented and explained video.
Awesome info and video!
This was a wonderful video, thanks.
Unless you own a restaurant this is way too much trouble for the average homeowner. I don't own a refrigerator big enough for this process but it is the best video I've ever see on how to make it. Makes my mouth water just watching you taste your work.
Been waiting for yiu to make this!!
Amazing explanation, I’m going to try it.
So based on your cooking style, between the two meats, of the same cow. The big difference is one is boiled and the other is slow smoked. Prefer the slow smoked every time, all the time. The fat is rendered down in the boiling water, thus reducing flavor profiles. But the, “Smoked Pastrami absorbs the wood flavors as well as the spices. Well done video, you did a great job in your presentation and explanation of what you were doing with the eat testing at the end. In fact, I’m going to make a Pastrami on, Rye sandwich now that I’ve completed watching your broadcast. Aloha and Mahalo for sharing your hard work in your cooking video. Since you asked, yes, I would like to see you smoke some fish recipes. In Hawaii we have many deep sea fishes as well as many reef type fishes to choose from. The most commercially sold smoked fish is smoked salmon. But in, Hawaii if you know how we smoke, Marlin, Tuna, both big and small, my favorite, Mahi-mahi. Also other fish related to the Mackerel family called, opelu, Akuli, and one of my other favorites, but actually related to, Marlin is called, Ono. See if you can come up with a good flavor profile for those. You being from the mainland, I wonder if you can even find any of those fishes? Well Aloha and Mahalo again. Looking forward to watching more of your cooking channel. 🌺🌸🌴❤️🇺🇸
Greatvideo Chef thank you for sharing
Great video, no fooling around, just the process and results. Learned a lot!
If you want to remove some of the salt just soak it in cold water for about 20 minutes.
Thank you chef Tom for this info ! YOU ROCK !
Greeting from Portugal. I always wondered what Corned Beef and Pastrami were. Thanks for the demo on how to make both. I will try one day to make both and see how it goes.
Honestly put the corned beef in a slow cooker and it makes a world of difference!!
I'm trying this at the moment, at day 8 in the brine, smoking tomorrow!! Can't wait to see how it comes out!! I do use a different coating though.
Hi what is the knife that you used to slice the meat and where can it be purchased?
Holy hell, you just made me so dang hungry! That was as mouth watering as it was informative to watch. I learned a lot. Normally, I’m just an end user but you’ve inspired me to consider making my own Pastrami. I’d do just about anything for a good Pastrami. How small a batch would it be sensible to make? I’d hate to be wasteful. Geez, you sure made that look good. And fun. I’m clicking my subscribe button as I head out the door to my local Pastrami joint. Thanks.
Thank you Chef Tom. A very helpful video!
What wood pellet is preferred for pastrami? I would think a mild nut wood such as pecan or maybe cherry/apple. I really want to do another pastrami, I have made them from grocery store corned beef and they turned out very good. But, to control the whole brining, seasoning, and smoking components allows a lot more latitude to experiment with flavor profiles.
What a super demonstration! Well done.
Thanks for the great compliment and thanks for watching!
I'm from Montreal so Montréal smoked meat team... Just feel you should have included us 😥
Here we basically make the same as Pastrami, but we steam it for several hours (between 2 and 20 hours of steaming) after the smoking, it gets extremely jello-y!! Our spice mix is also slightly different, but similar. I'd like to see you make a side by side with Pastrami.
When I make it at home, since I live in a small appartement, I usually add liquid smoke to my brine then instead of smoking it I cook it in the oven... Then steam it for 5-6 hours. The results are magical, it beats Pastrami any day! Worth the exploration
Sounds like a corned beef, but you steam cook instead of boiling? Or is it more of a pepper covered pastrami you violate with liquid smoke instead of actual smoke? This is getting confusing! What exactly is the advantage or purpose to steaming instead of smoking the pastrami?
@@spacehonky6315 Smoke and then steam! All the fibers of the meat break and it's ridiculously tender
As an American of Irish and German background I really do love me some corned beef - but it doesn't hold a candle to Pastrami -
living in the northeast near NYC - i tell ya , there's nothing like it.
Right on. Always considered them the same. Great information Chef!
I'm a big fan of both. Also, putting both on a sandwich together tastes amazing, and a corned beef boiled dinner is always a lovely thing.
Something my family started doing decades ago is smoking our corned beef hot after the boil. Just for like an hour, long enough to get some smoke in it and starting to get some bark on it. Absolutely Phenomenal
Did you coat the pastrami top and bottom with the mustard and the spices, or only on the top?
That answered some questions... thanks Tom.
Excellent!
Subscribed.
When we make our Irish dinner for St. Pat's after boiling we put the corned beef in the oven with a mustard and brown sugar glaze which really makes it delicious.
*Subscribed* I love a good pastrami sandwich but where can i get the meat that's not processed?
Thank you.. First time I have ever seen a side by side comparison of corned beef vs. pastrami. Love corned beef, but was never interested in pastrami. Think I may have to give it try now!! It looks and sounds really good!!!
Thanks Tom. I think I will do the same and cook two next time. I am curious to know how it compares to the corn beef briskets you can buy at the store. Making sure I get the right one, I really like those. So if this is as flavorful or better, I will welcome them. Like to put the store style with cabbage and potatoes, or slice and make Reubens with it. I can eat a bunch of it thats for sure.
I never knew but thought they were similar, born in Manhattan I know very well the yumminess of both.
My wife makes a corned beef dish that is very simple: grind the corned beef then cook it in a skillet until dark red, season with MSG and serve over plain rice.
I love them both, being from the Midwest (Detroit) I get a sandwich with both on rye, Russian dressing and Swiss cheese
BTW, Koslik's mustard, which they showed here, is a famous Canadian family-owned mustard. They have many different flavours, but by far the best is the smoked mustard. Give them a try, they're really excellent!
I was surprised to see that familiar label. It's the only mustard I use. All their flavours are great. The smoked mustard and horseradish mustards are my faves.
Hi, Did you use both part of this cut ? Is it called first cut and second cut?
You live the tough life. How do you do it?
I love your guides. Please keep producing them.
Dude, love your videos... quick question... how do you get Kozlik's mustard where you live? That's from Toronto (where I live), and I know the guy who makes it (friend of a friend). Great stuff... my favourite is the Triple Crunch, which you should try if you can get it.
We love it too! We sell it in our store and on our website. The ATBBQ.com teaching kitchen and patio is connected to the store - www.atbbq.com/instantsearchplus/result/?q=kozlik. Thanks for watching!
What do you think a biscuit would taste like if you do it like a corn beef. But then smoke it to cook it?
Did a pastrami with a chuck roast last December. It was awesome!!! 🤤🤤🤤
Soo good. Excellent!
Thanks for a great video. I made some pastrami with a corned brisket i bought at the grocery store after St. Patrick's day, was on sale. Love pastrami much better than just corned beef, add some good sauerkraut and mustard on rye, not bad at all
I was wondering about this. I may try this, too.
New subscriber here. Very nice presentation. Very nice cook!
where did you get than brine bucket? i need one of those
Looks beautiful both the Corn Beef and the smoked Brisket. You might want to use an electric slicing machine to slice very thin the Corn Beef to get the complete flavor. Great video. You certainly know how to do this, Mr. Expert!
what kind of knife are you using to slice? It looks like bread knife but maybe longer
Basicly boiled vs confit in the wrapped finish. would there be any difference in wrapped in foil vs heavy pink paper?
Great job brother. I learned alot. 4 days into a 2 week dry marinade/ equilibrium cure. Think I will do 1/2 and 1/2 same as you did. Great idea. Thank you brother. Peace!
great video!!
Love it Chef Tom, made me hungry now though.
Both look so delicious! I'm hungry now!
Thoughts on using Sodium Nitrate in addition to the salt? Also, why the use of foil vs butcher paper?
What wood did you smoke with?
I’m so happy you made this video. Pastrami is the king, but I live in an apartment with no outdoor space. Earlier this week I made corned beef. I throw it in the fridge to cool down and make Reuben sandwiches.
👍🏼👍🏼
It’s that time of year again and I have a suggestion I never see any chef use for corned beef. Do everything the same, brine, spice, rince meat before cooking, but instead of boiling, cook in a turkey cooking bag with your carrots and cabbage. Sprinkle the corn beef seasoning (no salt - will be plenty salty from brine) Add about a 1/2 cup water. Use that goofy bag tie and make as tight as tight you can. Bake at 325 for a couple of hours. You may need to add some small holes in bag to let off some pressure. For the last hour I open up the goofy ties and put in some red potatoes, tie it back up and cook for another 45 minutes until the potatoes are done and then just serve up cutting across the grain. The leftovers make the best Ruben sandwiches you have ever eaten.
I could almost taste them.. my mouth was watering I had to pick my jaw up off the floor. I can’t wait to make this myself!
I've tried smoking my corned beef and it just didn't seem right. It's just too salty when it's been brined correctly. And that strong wood smoke on it just didn't seem to fit the flavor profile. I used to always boil my corned beef. But the boiling process sucks so much flavor out. So I tried something different. I tried I boiled in for an hour to reduce the saltiness and speed up the cooking. Gave it a light dusting of pepper medley. Then I did only coal in my offset smoker to finish it to 205. It was freaking amazing! It's the only way I do it now!
I always soak the pastrami in cold water before smoking for a few hours to leach out some of the salt. Forgot to do it one time and the pastrami was inedible. Luckily I was able to save it by cutting it up into small cubes and using it in soups, no salt needed!
I also prefer to use a slow cooker for corned beef with a minimal amount of liquid to keep more of the flavor in the meat. I also make sure to soak and rinse to remove some of the salt before cooking. A bottle of Killians or Irish stout and just barely enough water to cover. Or use a snug lidded roasting pan in the oven. Start on high (300) for two hours than low (210) for about 4 hours till it reaches around 205 or your desired tenderness.
You can just add 1/2 the salt he did when doing such a long brine, and no need to soak. Amount of salt directly correlates with time or length of brine.
I use (for my turkey for example) 1 gal of water to 1 cup of salt. However, won't go longer than 36 hours.
@@jonnyskray3000 I get mine pre-brined. Saves me a lot of steps and money since it's actually cheaper than the regular brisket. I get a few before St Patrick's day and toss a couple in the freezer for later use for pastrami.
I've done both - I like the pastrami more. But they are both great bites.
Suggestion: Right at the last when you were showing the two juices where the meats rested, would it be good if you took some of the roast beef and soaked it in the pastrami juices with the spices in it. I think the pastrami juice would enhance the flavor of the roast beef and give it a "near" pastrami taste. ??
This was a very interesting video, I have been eating corned beef all my life and this video made me realize how lax I have been in cooking it, I cook beef brisket about three times a year on my green egg and have perfected it, I think I will try to make a pastrami the way you did it, again kudos on the video.
4:45 - 3 cups by vol of kosher salt. Do I understand correctly that it's important to say *which brand*, cause the volume measurements differ wildly?
Do you think it would work if I start with a corn beef because I don't have a refrigerator big enough to brine it then season it like you did and finally smoke it?
With the amount of salt in the brine, you really do not have to refrigerate it. Salt is an antimicrobial agent.
Love both. Now I'm hungry...