Today may officially celebrate corned beef hash, but I’m using the occasion to spotlight one of corned beef’s most delicious expressions in the form of its Caribbean cousin, Jamaican bully beef. When canned corned beef is transformed with aromatics, peppers, herbs and plenty of flavor, it becomes the kind of ingenious, deeply satisfying pantry cooking that turns something humble and shelf-stable into something local, culturally rooted and distinctly delicious. And yes, I got to unpack some of that history alongside Chef Millie Peartree in a Food52 episode:
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