Thick, silky, rich, beefy. We simmer Israeli beef bones for 36–48 hours, breaking collagen down into gelatin and drawing nutrients and flavor from the bones. Vegetables, herbs, and spices round it out.
Warm a mug and drink.
Regional delivery in Jerusalem, Gush Etzion, and the Merkaz.
Bone broth gets its body from time. As beef bones and connective tissue simmer, collagen turns to gelatin, giving the broth a richness and concentration you don’t get from an everyday soup broth.
The bones are the foundation. We roast them first, then simmer them gently with water and a splash of apple cider vinegar.
Over the next 36–48 hours, the broth develops its body, richness, and flavor. Aromatics, herbs, and spices come in to finish the job.
Roasted beef bones and connective tissue give the broth its silky texture and rich beef flavor.
Water, apple cider vinegar, and 36–48 hours over low heat draw flavor, gelatin, amino acids, and soluble components from the bones.
Onion, carrot, celery, and garlic build the savory base. Herbs and spices give it aroma, warmth, and balance.
Warm it gently, pour it into a mug, and add a pinch of salt if it needs one.
A few mugs or meals. Start here if you’ve never tried it.
Order 1 liter
For regular drinking and cooking, without committing your whole freezer.
Order 5 liters
The best price per liter, for people who already know they want broth on hand.
Order 10 litersI made my first pot of bone broth a few years ago while living in Tzfat. Once I had it in the kitchen, I wanted to keep it around.
Now other people do too. They reserve their liters each month and keep the broth on hand for sipping and cooking.
That is the part I am proudest of: something I make has become part of the rhythm of somebody else’s home.
Read the whole story →The categories overlap, but the practical difference is time and concentration.
Broth is generally lighter and ready to eat or drink. Stock is usually made as a cooking ingredient, often with bones. Bone broth uses plenty of bones and connective tissue and simmers much longer, allowing collagen to turn into gelatin.
That gives it the body, richness, and concentration to stand on its own in a mug while still working beautifully in the kitchen.
Thick, silky, rich, and beefy. The gelatin gives it body without making it heavy. It is concentrated, satisfying, and flavorful enough to stand on its own.
No. Bone broth is the broth itself, without chunks, noodles, or vegetables left in it. It is made to be warmed and sipped, although it also makes an excellent base for cooking.
Making bone broth takes time, space, and a fair amount of physical work.
A batch occupies a burner—and a substantial part of the kitchen—for 36–48 hours. When the simmer is finished, a very large, very hot pot has to be lifted, strained, cooled, and portioned.
The price reflects the ingredients, the time, and the work involved in producing it in quantity.
Absolutely. In fact, I think you should! There is something especially satisfying about making your own broth, and I am putting together a full guide and video showing exactly how I do it.
Until then, send me a message and I will happily walk you through the process.
Message me directly on WhatsApp with your area and the number of liters you would like. I’ll confirm the next delivery for your area and take it from there.
We run regional drops to Jerusalem, Gush Etzion, and the Merkaz.
The schedule changes by area, so the simplest option is to join the delivery-updates group or message me for the next date.
Keep it refrigerated for three to five days, or freeze it for longer storage.
Warm it gently on the stove before drinking.
Everything that goes into the broth is kosher, and it is prepared in my kosher home kitchen.
The beef bones are under the farm-to-table hashgacha of R’ Yonatan Gabbai.
The business does not currently carry a separate commercial hechsher. I am happy to share the full details of the ingredients and kitchen directly.
The cattle are born and raised in Israel on a family farm in Ma’on. They spend most of their lives on pasture, roaming the fields, valleys, and hills of Eretz Yisrael.
They are raised without hormones or antibiotics and cared for closely by the family that runs the farm. I have visited the farm myself and am happy to answer questions about how the animals are raised.
Tell me where you live, how much you are considering, or what you want to know.
You are messaging the person making the broth.