Sticky Balsamic Beef Brisket

This is very simple to batch cook and the extra portions can be frozen for a later date. I’ve suggested serving it with some creamy mash, but it would also be delicious with jacket potatoes, polenta or rice to mix things up. The brisket runs from the bottom of the neck down under the ribs. Cut from the breast, this braising cut is excellent value in your local butcher and must be cooked slow and low.