Roastbeef with cabaret sauce

For roastbeef :
1 Kg beef
1 pc of  abeef stock cube
salt , pepper to taste
Dry rosemary (spice)

For mashed potatoes :
1 kg Potatoes
butter, salt , pepper to taste
Nutmeg powder to taste
Milk 3-5 sp




Direction :

Pre-heat your oven to 200 centigrade / 400 Fahrenheit / Gas Mark 6.
Salt and pepper , dry rosemary the roast. Put the roasting dish on the hob, turn it up to full heat, add some olive oil to the roasting dish and put the roast in when it's hot. Turn the roast so all sides will be nicely browned and sealed. Then put the roasting dish into the pre-heated oven. Set your kitchen timer to the roast's cooking time. (Here, for 1 kg brisket, we want 45 to 50 minutes).


After 10 minutes in the oven, turn the temperature down to 180 degrees centigrade / 350 Fahrenheit / Gas Mark 4.
 
Put it on a wooden board and cover it with aluminium foil and let it sit for 15 minutes. If you cut it up earlier, all the juices will just come out and you will end up with a dry roast.
When the 15 minutes are up, cut the roast into thin slices. Serve  with mashed potatoes and cabaret sauce and enjoy!
 
Mashed potatoes :
1. Peel the potatoes,  The skin and eyes.
2. Submerge the potatoes in a bowl of cold water to keep them from turning brown while you are chopping them.
3. Cut the potatoes into similar-sized chunks so they will cook evenly: the cubes should be about 1½ to two inches wide.
4. Use a pot large enough to hold the potatoes with enough water to cover. Add salt, if desired. Place the pot over a high heat and bring the water to a boil. Reduce heat to simmer.Simmer, covered, until tender--about 15 to 20 minutes.  When potatoes are done, remove from heat and drain immediately
5.Reserve the potato water when draining the potatoes .
6. We used a potato ricer  to make these mashed potatoes. A  potato ricer are probably the best tools for mashed potatoes, as they avoid over-mixing them, which can result in a gluey texture.
7. Using a ricer or mill ensures once the potatoes have passed through the grate at the bottom, they'll be lump-free: the potato is forced into small “grains” like rice.
 Use care: mix the potatoes enough to avoid lumps, but not so much that they take on a sticky, gummy consistency.
 Gently stir in the  butter ,salt , pepper, nutmeg  to taste, dd milk if potatoes are too thick .

For the sauce : i buy the instant powder from knorr which is we just need to cook them add with butter and milk.