Blanch the bones: place the bones in a pot and pour with hot water. Strain the water and rinse the bones in a sieve with warm water. Blanching removes bone splinters and cleans the bones.
Add bones to a large pot. Bring to boil with 2-3 liters (~13 cups) of cold water, the soup vegetables and all the spices. Don't add salt yet.
Meanwhile, halve the onions and roast in a pan until dark brown. Add to soup. Add the "burnt" onion with their peels. This improves the taste and makes a nice brown color.
When the water boils, lightly salt.
Add the Tafelspitz meat to the boiling soup. It should be fully covered with the liquid.
After about 1 hour of cooking, remove vegetables, onions and garlic so the soup does not become too sweet.
Let simmer for another 3 hours at low temperature.
Sieve the meat and serve the soup before the main dish. About 15 minutes before serving, add small pieces of carrots to the soup.
Cut Tafelspitz into thin slices, against the fibers.
To serve, place on a plate and pour with some soup. The Tafelspitz should always be covered with soup, otherwise it will dry out. Garnish with chives and carrots.