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Marinate the beef: Combine the brisket, balsamic vinegar, white wine vinegar, green chile and 1/4 to 1/2 cup of the spice blend, depending on desired heat level, in a large bowl. Reserve the remaining spice blend for another use. Mix thoroughly and marinate, covered, in the refrigerator, for at least 4 hours, or ideally overnight.
Make the vindaloo: Heat a large Dutch oven or other large heavy pot over medium heat. Add the oil, onions, garlic and ginger and cook until beautifully soft and medium brown in color, 12 to 15 minutes. Add the red wine to the pot to deglaze and cook for an additional 2 minutes. Add the beef and marinade, tomatoes, star anise and bay leaves. Give the mixture a couple of really good stirs, and then sprinkle with kosher salt and brown sugar.
Bring the vindaloo to a boil. Reduce the heat and simmer, covered, until the meat is very tender, about 4 hours, removing the lid for the final 30 minutes of cooking. (To cook in the oven, transfer to an oven-safe dish, cover with foil, and cook at 350 degrees F. until the meat is very tender, about 4 hours.) Remove the star anise and bay leaves and season with salt if necessary.
Make the yogurt chutney: Combine the yogurt, basil and cumin in a bowl. Mix well and chill until ready to serve.