Cut the beef tail into pieces (or ask your butcher to do this for you).

Add a generous amount of salt to the meat, then coat in flour, shaking off the excess.

Peel and finely chop the onions and garlic. Wash the celery and slice. Cut the chorizo into cubes.

In a large casserole pot, heat the olive oil gently and fry the veal pieces. As soon as it starts to colour, remove the meat with a slatted spoon.

Add the onion and garlic to the pot and cook on a low heat for 5 minutes until they are lightly caramelised. Add the celery, thyme and chorizo pieces cooking for a further 3-4 minutes.

Put the veal pieces back into the pot, pour in both wines and bring to the boil, cooking until the liquid reduces by half.

Add both the chicken and beef broths.

Lower the heat and leave to simmer for 2.5-3 hours. If needed, add a little water to the pot but as soon as the meat is cooked, the sauce should be ready and at the right consistency to combine.

Pour the honey into a pan and heat gently until it caramelizes, approximately 5 minutes.

Pour in the juice and leave the mixture to cook for a further 5-6 minutes until it caramelizes again.

Combine with the CITRUS mustard and pepper.

Pour into a sauce boat to serve together with the ragu.

Serving suggestion: in a deep dish, place the veal pieces together with plenty of sauce, over mashed potatoes. Garnish with the mustard sauce which will give an extra level of heat!