What is the name for the culinary technique of cooking meat slowly in liquid?

The correct name for the culinary technique of cooking meat slowly in liquid is braising. This method involves first searing the meat at a high temperature to develop flavor, followed by cooking it at a lower temperature in a covered pot with a small amount of liquid. The slow cooking process allows the meat to become tender and flavorful, as the moisture from the liquid and the steam generated during cooking work together to break down tough fibers in the meat. Braising is particularly effective for tougher cuts of meat, which benefit from this long, gentle cooking process.

Other options represent different cooking methods: steaming involves cooking food using steam, which retains moisture but does not involve any liquid in the cooking vessel aside from what is generated from the food itself. Sautéing is a quick cooking technique that involves cooking food in a small amount of oil or fat over relatively high heat. Roasting is a dry cooking method that typically uses dry heat in an oven to cook food evenly and develop a browned exterior. Each of these techniques has its own specific applications but does not entail slow cooking in liquid like braising.