For the boiled beef, peel the onions. Then cut in half and fry briefly in the soup pot and remove again. Fill the soup pot with water and bring to the boil.
In the meantime, rinse the boiled beef with water and dab it with a kitchen towel. When the water boils, add the boiled beef, soup vegetables, onions, bay leaves and peppercorns.
Simmer the meat only slightly, about 3 hours. If a foam develops, skim it off again and again.
After about 2 hours of cooking, add about 2 bouillon cubes. To see if the boiled beef is done, pierce with a fork. When the meat slides off the fork, it is done.
Remove the meat and let it rest for a short time. In the meantime, strain the soup. (If you like the vegetables overcooked, feel free to use them in the soup as a chowder).
Season the soup to taste and add salt or soup seasoning if desired.
Serve the boiled beef. (The meat must be cut against the grain).
Serve the boiled beef with vegetables, chive sauce, potato pancakes and chives.