1 tbsp dijon mustard
1 tsp worchestershire sauce
1 tsp tabasco
1 shallot, diced
2 cloves garlic, chopped
1 tsp cracked black pepper
1 tsp ground coriander
1 tsp ground cumin
1 tsp dried crushed jalapeno or chipotle
1 tsp dried oregano
1 tsp brown sugar
1 12oz bottle of beer

1. place all ingredients in a pot and bring to a boil
2. allow to cool, pour over meat and allow to sit over night,if
possible.
3. While the meat is roasting, strain the marinade, and in a saucepan,
bring it to a boil and reduce slightly. Use it as dipping sauce, or
pour alittle of it on the plate prior to plating the meat portion.

(Recipe by Jesse Vallins, thanks Jesse!!!)