Trim beef of fat. Place beef, roughly chopped vegetables, bay leaf, 2 teaspoons salt, 1 teaspoon peppercorns and the clove in a saucepan. Cover with water; bring to a boil. Skim any fat from surface with a slotted spoon. Continue cooking, partly covered, over low heat 2 hours. Remove pan from heat. Leave meat to cool in cooking liquid.
Dice cucumbers and onions and place in a large bowl. Remove meat from pan. Reserve cooking liquid and discard vegetables. Cut meat into small cubes. Add to bowl with remaining peppercorns and allspice and mix well.
To make marinade, combine cucumber pickle liquid, oil, 1 tablespoon vinegar and remaining 1 teaspoon salt. Pour marinade over meat mixture. Top up with cooking liquid so that meat mixture is completely covered. Marinate, covered, in refrigerator 12 hours.
Remove from refrigerator 30 minutes before serving. Stir in a little of the herbs. Taste and add remaining 1 tablespoon vinegar, if needed. Spoon salad into serving bowls using a slotted spoon. Sprinkle with remaining herbs.
beef and potato salad with horseradish dressing
1. Cook 500 g lean beef as for the main recipe, without the carrots and celery. Add 2 chopped carrots and 2 chopped celery stalks in the last 10 minutes of cooking; carrots and celery should still be crunchy. 2. Remove meat, carrots and celery from stock. Let cool; chop into small pieces. Place in a serving bowl. Dice 1 small red onion and 4 medium cooked potatoes. Add to bowl and mix well. 3. To make horseradish dressing, whisk 200 g light sour cream with 2 tablespoons olive oil, 2 tablespoons white wine vinegar and 1 tablespoon horseradish cream. Add 1 small apple, finely grated, and salt and pepper to taste. Add 2 tablespoons chopped fresh parsley. Serve with meat salad.