Recipe: Delicious Hot Pastrami

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Hot Pastrami. DIRECTIONS Simmer pastrami in broth until hot. This hot pastrami map is meant to help satisfy cured meat cravings in D. C. and the surrounding One of the best places in D.

Hot Pastrami The hot pastrami sandwich at Langer's in L. A. is so good it has inspired fierce devotion among deli lovers, among them Nora Ephron, who wrote an homage to it in the New Yorker. Now, in honor of National Hot Pastrami Sandwich Day. You can cook Hot Pastrami using 10 ingredients and 4 steps. Here is how you cook it.

Ingredients of Hot Pastrami

  1. It's 3 lb of pastrami.
  2. It's 6 of poppy seed buns.
  3. It's 12 slices of swiss cheese.
  4. It's 4 C of beef stock.
  5. It's 3 cloves of garlic; smashed.
  6. Prepare 1 of fresh bay leaf.
  7. Prepare 1 of small pinch crushed pepper flakes.
  8. Prepare of garlic butter; as needed.
  9. You need to taste of dijon mustard.
  10. It's to taste of freshly cracked black pepper.

I first tasted this at a church party a few years ago. Everyone raves about it and the dish is always scraped clean. Hot Pastrami Spread Recipe photo by Taste of Home. The classic way to make a hot pastrami sandwich is to make a Rachel sandwich.

Hot Pastrami step by step

  1. Heat beef stock with bay leaf, garlic, black pepper, and crushed pepper flakes. Simmer for 10 minutes..
  2. Slice open each bun. Spread garlic butter on each side. Lay a piece of swiss cheese on each side. Toast briefly in oven until bun is crispy and cheese is melted..
  3. Place pastrami in hot beef stock and simmer briefly until heated through. Serve beef stock in ramekins for dipping. Add dijon to taste..
  4. Variations; Country dijon, horseradish, fried egg, bacon, pancetta, giardenera, pepperoncini, provolone, Italian beef au jus, onion roll,Italian seasoning, celery seed, worchestershire, shallots, habanero, pickled red onions.

Split the bagels and spread each of the cut sides with butter and a little mustard. Pastrami was created by the Slavic Jews who adapted a Romanian pork recipe called Pastrama and used beef instead and it became very popular in Jewish delicatessens. Pastrami is corned beef brisket that has been rubbed with spices and smoked. Pastrami can be eaten cold, but it is often enjoyed hot. The result is delicious, quality pastrami hot and fresh from your own oven.