Wash the beef and bones thoroughly to make the broth. Place both into a pot of cold water and begin to heat it up. Next, sear the onion in a pan until golden brown. Add it to the liquid in the pot. After about 30 minutes, add the cut up vegetables and the seasoning to the pot and simmer for another hour. Now drain the broth and season with salt to taste.
To make the speck dumplings, cut the bread into small cubes, place them into a bowel and pour milk over them. Chop the onions finely, cut the speck into small cubes and sweat both in some hot oil in a pan. Next, add the onion-speck blend to the bread. Add eggs, chives and some salt and mix all of the ingredients until they turn into canederli dough. Allow the dough to rest for about 30 minutes. Now form balls and boil them in salted water for 10 minutes. Plate them inside the broth and serve.
We recommend the variety Helles Lager