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 (15ml) 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.