What cooking technique is characterized by cooking food slowly in a pot with a small amount of liquid?

Braising is a cooking technique that involves slowly cooking food in a pot with a small amount of liquid, allowing for a combination of moist and dry heat. This method is particularly effective for tougher cuts of meat, as the low and slow cooking process breaks down connective tissues, resulting in tender and flavorful dishes. The small amount of liquid used in braising can be broth, wine, or other flavorful liquids, which helps to infuse the food with moisture and taste while the food cooks gently in a covered pot. This technique not only enhances the flavor but also helps in developing complex textures, making it a favored method for creating hearty, comforting meals.