Rinse 6 marrow bones with cold water and place in large pot. Rinse beef and place on bones. Cut 1 carrot lengthwise into 4 parts. Coarsely cut half the celery. Cut half the leek lengthwise. Add these vegetables to pot along with allspice, whole black peppercorns, and half the parsley. Halve 4 onions and place on aluminum foil on hotplate. Roast on medium-high heat for 5-7 minutes until browned and nearly charred. Add roasted onions to pot. Pour in about 3 liters water until meat is well covered. Season with approximately 1 tablespoon salt.
Bring to boil over high heat. Let boil for 1 minute, then skim off foam. Reduce heat to low and simmer gently (below boiling point) for 2 to 3 hours, depending on meat size.
About 30 minutes before cooking is complete, use slotted spoon to remove cooked vegetables and peppercorns from broth. Cut remaining carrot, celery, and leek into bite-sized pieces. Add fresh vegetables to pot and simmer for final 30 minutes.
Peel fresh horseradish stick and grate finely in food processor. Whip 500 ml cream for 2-3 minutes until slightly more than half stiff. Fold grated horseradish into the whipped cream and season with salt to taste.
Ladle hot broth with cooked vegetables into serving bowls, distributing bone marrow pieces among servings. Top with cooked pasta, rice, or fried potatoes if desired.
Remove beef from broth and slice thinly across the grain. Serve sliced beef with horseradish cream sauce on the side.
Serve with boiled potatoes or fried potatoes, and spinach, savoy cabbage, or other vegetables as side dishes.
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