Broth with Liver Dumplings

Place beef, bones into a pot and cover with water. Add salt and vinegar. If you have a slow cooker, cook on a low setting for approximately 14 hours. If you only have a classic pot, cook the broth on a low heat for approximately 5 hours. Peel the vegetables and add them along with thyme to the broth 2 hours before the end of cooking.

Place the liver into a tall container, add egg, crushed garlic, salt and pepper, and blend with an immersion blender until smooth. Then mix marjoram and oats blended into flour into the mixture. Wait 30 minutes. The finished mixture should be semi-liquid. Add it to the boiling broth using two spoons or through a spaetzle maker.