Place meat in a large bowl or ziplock bag then add salt, garlic, thyme, white pepper,onion and bouillon powder, if using any.

Mix meat with a spoon or with hands until they are well coated and inch of the meat is covered. Set aside in the fridge. If possible let it marinate overnight.
When ready to cook, shake off any excess spice from the meat.
Place a large Dutch Oven or heavy bottom pan on medium heat, then add sugar, keep stirring until it caramelize and begin to turn deep brown. Be careful not to let it burn.

Add meat and brown, stirring to prevent any burns, until brown. If pot is not to large, do so in batches.
Throw in the garlic, onions, thyme and scotch bonnet . Continue cooking for about 3-5 minutes.
Pour in the ½ of the cassareep, cinnamon stick, thoroughly mix and continue cooking for about 1-2 minutes.

Next add water to cover the the meat , bring to a boil , reduce heat and let it simmer for for about 40 minutes.
Water should not be above the meat.
Continue cooking for about 1 1/2 – 2 hours or until beef is tender. Sauce should be thick and beef melting tender.