Boil 2-2.5 liters of water in a pot. In the meantime, roast the halved onions on the cut surface without fat until dark. Fry the liver in a little oil. Put the meat with the fat cover, add the liver, onions and spices and simmer for 3-4 hours (only). Constantly skim off the foam that rises and repeatedly add a little cold water (promotes clarification). Add the root vegetables, leek, cabbage leaves and garlic halves together with the peel only after half the cooking time. Remove the cooked meat and let it cool down, then carve it and reheat it in the strained soup. Carefully cook the marrow slices separately in some finished soup, covered. Remove the marrow. Arrange the meat, pour some hot soup over it, add the marrow slice and sprinkle with chopped chives.
Preparation Tip:
Ox shoulder can also be prepared in the same way, and in Carinthia it is particularly popular to serve Erdäpfel-Mocnik (sour potato sauce) with it. Roasted apples and apple horseradish are suitable as a side dish.
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