Beef with Herb Sauce and Potatoes

For the beef: Rinse the brisket, place in a large pot, cover with water and bring to a boil, then pour out the water. Cover brisket with cold water and reheat. Add bay leaf, cloves and diced leek, return to a boil, then cook over low heat for about 2 hours. Skim the foam repeatedly while cooking. After an hour of cooking time add 1 teaspoon salt.

For the sauce: Cook the eggs until hard boiled, rinse and peel. Rinse the herbs, pluck from the stems and finely chop. Peel onion and garlic and finely chop. Mix with sour cream and mayonnaise  and season with salt, pepper and vinegar. Halve the eggs, scoop out the yolks, scrape yolks through a sieve into the oil. Mix with the herbs into the sauce. Chop the egg whites finely and stir into sauce. Scrub the potatoes and cook for 25 minutes in boiling salted water, remove, let moisture evaporate, peel and brown in a skillet in hot butter.