For the boiled beef, first squeeze the marrow from the bones, put in a bowl of cold water in the refrigerator for a day so that it becomes nice and white. Change the water from time to time. Either at the end put it in a ceramic ramekin and leave it for an hour or make it into marrow dumplings and leave it.
Fill a large soup pot with the hollowed out bones. Put the pieces of liver, spleen and neck ligament on top, fill up with water and bring to the boil gently. Keep skimming in between. Add the meat.
Clean the vegetables, rinse them and fill them into the soup pot around the meat. If you like, you can set aside some of the vegetables for the soup: cut the celery and carrots lengthwise into thin strips, and the light green and white parts of the leeks diagonally into equally thin rings. Set aside a generous handful of each. Add the remaining vegetables to the soup pot.
Pluck off the parsley leaves and set aside for later, adding the stems to the stockpot. Also add the bay leaves and spices.
Cut the unpeeled onions and tomatoes in half, place them cut-side down in a very hot frying pan and fry until almost black before they also go into the soup pot.
Now cover everything well with water and season lightly with salt. As soon as the foam on the surface has disappeared, put the lid on the pot, turn the temperature way down.