rosé beef with couscous

According to those who've tried my meaty experiments, this was the best beef I've ever cooked. Cartwheel in glee and all that jazz, because whodvethunk it?! I, she-who-can't-fry-eggs, have actually made a pretty decent meal. Decent enough for second, third and fourth helpings. No leftovers. Woot.

The secret? Patience. Make sure your beef get to enjoy their marinade baths for 24 hours (anything less than that is just a brush). Sloooow cook and give it your constant care. =D If you want to whip up something like this, the marinade is made of *deep breath* soy sauce, white wine vinegar, honey, a splash of rosé wine, paprika, cardamom, cayenne pepper and flour.