Pastrami is a type of deli meat that is commonly found in Jewish American delis and is often sliced for sandwiches. It is made from beef brisket that has been cured, coated in spices, cold smoked, and then steamed. The 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. Pastrami is also made from lamb, pork, chicken, or turkey, and the raw meat is brined, partially dried, seasoned with herbs and spices, then smoked and steamed.

Here are some key differences between pastrami and corned beef:

• Cuts of meat: Corned beef is made from brisket, which comes from the lower chest of the cow, while pastrami is either made from a cut called the deckle, a lean, wide, firm shoulder cut, or the navel, a smaller and juicier section right below the ribs.

• Seasoning: Corned beef is not seasoned with any spices prior to cooking (other than those in the brine), while pastrami uses more spices and blends than corned beef. The brisket is typically smoked in pastrami, whereas the cut in corned beef is boiled with salt.

• Texture: Pastrami is more fall-apart tender than corned beef and tastes richer, saltier, and smokier. It is more thinly sliced and piled high on sandwiches, while corned beef is thickly cut to accompany boiled vegetables or sliced thick for Reubens.

In summary, pastrami is a type of deli meat made from beef brisket that has been cured, coated in spices, cold smoked, and then steamed. It is commonly found in Jewish American delis and is often sliced for sandwiches. Pastrami and corned beef differ in their cuts of meat, seasoning, and texture.