3 1/2 lb. corned brisket of beef
3 tbsp. butter
1 tbsp. prepared mustard
1/3 c. catsup
1/3 c. light brown sugar
3 tbsp. vinegar
3 tbsp. water

Cover corned beef with water and simmer (do not boil) for 3 to 4 hours or until tender. Remove from water, allow to cool before refrigerating for several hours or overnight. Remove fat, slice very thinly AGAINST THE GRAIN, and stand slices up in shallow casserole. Combine remaining ingredients in saucepan and simmer about 10 minutes. Pour over and between slices of meat. Cover casserole with foil and refrigerate or freeze. Bring to room temperature and, keeping foil on, heat at 350 degrees for 15 to 20 minutes before serving.

NOTE: Ready-to-eat turkey pastrami can be substituted for the corned beef.