Which cooking term is used to describe cooking meat slowly at a low temperature?

The correct term that describes cooking meat slowly at a low temperature is braising. This technique involves searing the meat at a higher temperature initially and then cooking it slowly in a covered pot with a small amount of liquid at a low temperature. This method allows the meat to become tender and flavorful as the slow cooking breaks down collagen and other connective tissues.

Barbecuing, while it can involve low and slow cooking methods, generally refers to a style of cooking that includes smoke and is often done outdoors. It is distinct from braising, which typically occurs indoors using a pot or Dutch oven. Understanding these cooking methods helps clarify the nuances of various culinary techniques and the best practices for achieving tender, delicious results with meat.