What is the term for cooking meat slowly in its own juices?

The term that describes cooking meat slowly in its own juices is braising. This cooking method typically involves first searing the meat at a high temperature to develop flavor through browning, then reducing the heat and adding a small amount of liquid. The meat is then covered and allowed to cook slowly, which tenderizes it and enhances its flavor as it absorbs the cooking liquid. Braising is particularly effective for tougher cuts of meat, as the low and slow cooking process breaks down connective tissues, resulting in a tender, flavorful dish.

Other methods listed, such as searing, slow roasting, and grilling, involve different cooking techniques and typically do not focus on the slow cooking aspect or the use of the meat’s own juices in quite the same manner as braising does. Searing is primarily about browning the surface of the meat, slow roasting involves cooking at a consistent low temperature but often includes added liquids or other ingredients rather than relying solely on the meat's juices, and grilling is a high-heat method that can quickly cook meat over an open flame.