Which of the following options is a preferred technique for making sure beef retains its juices?

Slow cooking at low heat is the preferred technique for ensuring beef retains its juices. This method allows for gradual cooking, which helps to break down the tough connective tissues in the meat and enables the collagen to dissolve into gelatin. As the beef cooks slowly, moisture is preserved, which leads to a more tender and juicy final product.

Additionally, slow cooking often allows for the flavors to develop more thoroughly compared to faster cooking methods. When beef is subjected to high heat or rapid cooking techniques, moisture can be lost quickly, leading to a dry texture in the meat. Techniques such as rapid boiling and grilling over an open flame would likely lead to evaporation of internal juices. Baking uncovered at high temperatures risks drying the surface before the interior is fully cooked.

With slow cooking at low heat, the meat can be cooked evenly and thoroughly, enhancing both its flavor and texture while maintaining the juices that contribute to its succulence.