Irish Style Corned Beef and Escarole with New Potatoes and Carrots and Creamy Mustard Sauce

I know that is a long name but I promise this will be worth it!

2 1/2 pounds beef brisket or beef round with corn beef spice pack
6-7 cups water
1 large bay leaf
1 onions quartered
4 medium carrots peeled and quartered
6-8 small red(new) potatoes
1 small head escarole cored and chopped

1 tablespoon cornstarch
2 teaspoons sugar
1 teaspoon dry mustard
1/2 teaspoon salt
1 cup water
1/4 cup cider vinegar
1 tablespoon butter, melted
1 teaspoon freshly grated horseradish
2 egg yolks, beaten

1 cup all purpose flour
1 cup whole wheat flour
1/4 wheat bran
1 teaspoon salt
1 tablespoon dry active yeast
1 teaspoons sugar
1 1/2 cups very warm water (this may vary)

Place the beef in a large stock pot and cover with the water then add the spices and onion. Bring to a boil for 20 minutes. Reduce the heat to simmer and simmer for 2-3 hours until the meat shreds easily with a fork. In the last half hour add the the vegetables and let simmer until they are tender. (I did this yesterday because it takes so long). In your stand mixer with the hook attachment add the sugar, yeast and 1 cup warm water to the bowl is t well and let sit until foamy on top. Stir in the rest of the ingredients and let run for another 5 minutes. Turn the dough out onto a lightly floured surface and kneed for another 2-3 minutes. Coat with olive oil and place back in the bowl. Cover with a clean towel in a warm, draft free place and let rise. Once the dough has doubled in size punch it down and turn it out onto a lightly floured surface. Kneed for 2 minutes then separate into two free for, loaves, cut slits in the top and cover with the towel and place then in the warm spot to rise again. This will take about 30 minutes. Once risen place them in a 375 degree oven for 25-30 minutes or until golden brown. Combine cornstarch, sugar, dry mustard and salt in a medium saucepan; stir well. Add water and cook over low heat, stirring constantly, until thickened. Remove from heat. Stir in vinegar, butter and horseradish. Gradually stir about 1/4 of hot mixture into yolks; add to remaining hot mixture, stirring constantly. This is a dish that is sure to please! For more on this recipe or any others please email me at alesia.leach@gmail.com