The traditional method for cooking ox cheeks and oxtails is braising. I wondered if slow-roasting would yield tender results with these cuts. You can roast other collagen-rich cuts, like brisket, pork shoulder, and lamb shanks. Would this work for beef cheek and oxtail? Perhaps not, because a quick google search reveals no recipes for roasting these cuts, but I thought I'd ask, anyway.
Thanks in advance.