Corned Beef vs Pastrami - what is the difference?

While both corned beef and pastrami undergo salt curing, they differ in their cuts of beef, spices, and cooking methods. You can find more details in this Eater article: What’s the difference between Corned Beef and Pastrami?

What is the best cut of corned beef?

For juicier, more flavorful beef, choose the point cut, which boasts more internal fat (marbling). However, if easier cutting and uniform slices are your priority, opt for the leaner flat-cut brisket.

Do you put corned beef fat side up or down?

Cook it fat side up; the top layer of fat helps to seal in the flavor.

Do you cook corned beef covered or uncovered?

Mom always said it should be cooked covered, to retain as much moisture as possible.

How long does corned beef take to cook?

I like to braise (or boil) it for 45 to 50 minutes per pound.

Mom's Braised Corned Beef & Cabbage | A Well-Seasoned Kitchen

Ingredients

Scale

3 pounds corned beef brisket, rinsed and patted dry
2 medium yellow onions, sliced
1 teaspoon chopped garlic
6 whole cloves
2 bay leaves
18 to 24 small ( 1 to 2 inch) Yukon gold or red-skinned potatoes, peeled
6 medium to large carrots, peeled and cut into 2” pieces
1 medium to large cabbage, cut into 6 wedges
Dijon mustard
1/4 cup brown sugar
1/4 teaspoon ground cloves

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Instructions

Place corned beef, onions, garlic, whole cloves and bay leaves in large Dutch oven. Cover with water, cover and simmer on a stovetop for 2 1/4 to 2 3/4 hours (45 to 50 minutes per pound) or until fork tender.
Preheat oven to 350 degrees.
Remove meat from liquid and set aside, leaving cooking liquid and spices in the pan. Add the potatoes and carrots. Cover, bring to a boil and cook for 5 minutes. Add the cabbage wedges and cook for an additional 20 minutes or until the vegetables are done.
While the vegetables are cooking, spread the Dijon mustard on the fat side of the meat. Mix together the brown sugar and cloves and sprinkle over the top, pressing down to adhere to the mustard. Place beef in a shallow baking pan and bake for 20 minutes or until top is nicely glazed. Watch carefully to make sure the glaze doesn’t burn.
Slice beef and serve with potatoes, carrots and cabbage on the side.

Author: From "A Well-Seasoned Kitchen®" by Sally Clayton and Lee Clayton Roper
Category: Main dish, beef, gluten free
Method: Braise and bake
Cuisine: Irish-American