Pour water (4 liters) into a large, tall saucepan, add the beef bones (500 g), unpeeled onions, 2 peeled garlic cloves, ½ bunch of parsley, 1 tablespoon of salt, 2 bay leaves, 5 black peppercorns and 5 allspice grains, bring to the boil and then add the washed boiled beef. Let everything simmer / cook with the lid on for about 2 hours. In the meantime, prepare the vegetables. To do this, peel the carrots, cut in half lengthways and cut diagonally into pieces. Clean the celery, first cut into slices, then into strips and finally into small diamonds. Clean and wash the leek and cut into rings. After about 2 hours of cooking, remove the beef bones, onions and parsley, add the prepared vegetables (carrot pieces, celery lozenges and leek rings) and simmer / cook for another 30 minutes. Remove the boiled beef, wrap in aluminum foil and keep warm in the oven at 50 ° C until serving.