Roast Beef

Preheat oven to 550 degrees.

Take one whole Top Sirloin and place it in a roasting pan. Add 1 can (medium size, 10 oz.) tomato juice, 3 cans of water (20-25 oz), and 1 large or 3 small onions.

Place roast in oven and cook for 1 hour.

After 1 hour, cut off a small piece in the front. If it is red, baste again and turn it around (not over). Reduce temperature to 475 degrees. Cook for another hour. Cut off a small piece. If red, baste again and cook for 1/2 hour. It should be done by then.

(Note: This creates the typical deli roast beef with the very red center.)

--Samuel Friedman, 1923-1990


"When entering Kahn's Deli, my Dad's store, the aromas were overwhelming. His kitchen was in the back of the store next to the walk-in refrigerator. In the oven would be the large roast beef that he would remove and baste every so often. It always came out perfectly and was a favorite with his customers. They would often ask for a roast beef sandwich on rye (delivered daily by Diamond Bakery) with Russian Dressing and coleslaw. Boy was it good. The sandwiches were wonderful and always delivered with a pickle.

His customers loved him. He put in very long hours but he was happy if everyone was well fed. One holiday season, he had so many catering orders that he needed extra help. After closing the store one Friday night, he set up long tables down the center of the store. He laid out the cold cuts and platters. Dad, Mom, Doug, my then girlfriend Meredith and I all stood there for hours making platters to be delivered the next day.

Dad loved to cook and to entertain. His parties with his friends were loud and boisterous. He loved to joke and tease. He will always be remembered with a smile on his face and a twinkle in his eye." -- Stephen Barry Friedman