Add the brisket to a large pot and cover it with water. Add the bay leaves and season with salt and pepper, to taste. Boil the brisket over medium-low heat until tender. Remove from the water and set aside.
In a medium skillet over medium heat add the onions, garlic, thyme, Worcestershire, and hot pepper sauce. Saute until the onions are soft, about 5 minutes. Season with salt and pepper, to taste. Add the wine and stir to deglaze the pan.
Bring a large pot of water to a boil over medium heat. Add the potatoes and cook until tender. Drain and set aside.
Combine the mustard, Worcestershire and hot pepper sauce in a small bowl.
Add the brisket, the potato mixture and the mustard mixture to the bowl of a stand mixer with a paddle attachment. Pulse until the beef becomes stringy. Don't overmix. Pull off any excess fat. Serve or store in the refrigerator for later use.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy Paul Dyer, Chef of The Porthole Restaurant in Portland, ME