Sear the brisket in a large skillet

Combine the brisket, bones, and water in a deep soup pot

Bring to a boil

Add the onions and tomatoes

Cover and cook over low heat for 1 hour

Add the cabbage, salt, and pepper

Cook for 1 hour.

Turn off the heat and let it set a few minutes until the fat rises. Skim off any excess fat using a large spoon. (or put it in the refrigerator until the fat is solid and then remove it.

Stir in the lemon juice, sugar, and raisins/

Taste to correct seasonings if necessary.

Serve with the meat as a garnish. (or leave it in the soup)