2 pounds beef brisket
1/2 cup distilled white vinegar
1/2 cup brown sugar
1 tablespoon balsamic vinegar
2 tablespoons soy sauce
2 teaspoons pineapple juice
2 tablespoons water
1/2 cup honey
1 cup diced celery
Preheat oven to 450 degrees F (230 degrees C).
Combine the vinegar, brown sugar, soy sauce, pineapple juice and water. Bring to a boil, and cook, stirring, for 1 minute.
Add the honey and celery and simmer for 10 minutes at a time.
When the meat mixture is heated through, slowly stir in the celery juice. Pour evenly into a 9x13 inch baking pan.
Bake at 450 degrees F (230 degrees C) for 45 minutes, or until meat thermometer reads 140 degrees. Grilled steak on belt portion 2 to 3 inches from foil. Hard cut in meat over a mold (place holder). Serve on serving platter.
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