Which method best describes cooking food slowly in a small amount of liquid?

The most appropriate method that describes cooking food slowly in a small amount of liquid is braising. This technique involves searing the food first to develop flavor, followed by cooking it gently in a covered pot with a small amount of liquid, such as broth, wine, or water. The low and slow cooking process helps to tenderize tougher cuts of meat and allows flavors to meld together, resulting in a rich and complex dish.

In contrast, steaming utilizes vapor from boiling water to cook food, often preserving nutrients and texture, but it does not use liquid in the same way that braising does. Boiling involves cooking food fully submerged in bubbling water or liquid at a high temperature, which is not suitable for slow cooking methods. Roasting, on the other hand, involves cooking food in an oven with dry heat and is typically reserved for foods like vegetables and meats, not specifically involving cooking in liquid. Thus, braising distinctly fits the description of the method in question.