2 1/2 lb. boneless beef brisket, fat side up in heavy casserole

SAUCE:

1/2 c. catsup
1/2 c. water
1/2 tsp. salt
1/8 tsp. pepper
1 tbsp. vinegar
1 1/2 tsp. horseradish
1 1/2 tsp. mustard
1 1/2 tbsp. instant minced onion

Combine above ingredients for sauce and pour over beef. Cover with heavy aluminum foil and bake at 300 degrees for 3 1/2 hours. Refrigerate beef and sauce separately. Next day slice beef thin and arrange in oblong 2 quart baking dish. Remove hardened fat from sauce and pour sauce over beef. Cover with heavy foil and reheat at 350 degrees for 30-45 minutes.

Optional, saute one pound mushrooms in butter and add to beef before reheating or use a large can of mushrooms and pieces. Double the sauce recipe if you want a lot of sauce. Serve with rice.