Soak the dry bun in water. As soon as the bun is softened, pour off the water and squeeze out the bun.
Take the marrow from the marrow bone and leave it in a pan with butter. Add the butter and pulp mixture to the roll.
When everything has cooled down, add the egg, salt, pepper, nutmeg and fresh parsley and mix well.
Now add the baking flour.
The mass must be malleable and still stick. Shape the finished mass into small balls.
The marrow dumplings are ready
Then cut the onions in half.
Heat a large stockpot without fat. Place the onion halves in the saucepan with the cut surfaces facing down and roast them until they are brown.
Then layer the bones, leg slices and soup meat. Cut the vegetables into small pieces and spread over them.
Top up with water and add spices and salt. Cook for 30 minutes in an open saucepan, repeatedly skimming off the foam that forms.
The flesh should be covered with water. If necessary, add a little hot water.
Layer everything in the slow cooker and cook on low for at least 8-10 hours.
30 minutes before the end of the cooking time, remove the meat from the broth, pour the broth through a sieve into another saucepan and gently squeeze the cooked vegetables with the back of a spoon so that the vegetable juice gets into the broth.
The brisket can now be "pulled" with a fork. Beef brisket arises. The threads come back into the soup.
Depending on your taste, you can now add fresh carrot, peas and the marrow dumplings.
As soon as the marrowballs float on top, the soup can be served hot.