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1. Cover the tongue with cold water in a large pot or kettle. Bring to a boil, partially cover the pot, reduce the heat and simmer for 2 hours.
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2. Remove the tongue from the water and place it on a cutting board. When it is just cool enough to handle, skin the tongue with a small sharp knife, cutting away the fat, bones and gristle at its base.
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3. Preheat the oven to 350°. In a heavy 10- to 12-inch skillet, heat the oil until a light haze forms over it. Add the tongue and brown it on all sides. Now melt the butter in a heavy flameproof casserole.
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4. When the foam subsides, add the onions, carrots and celery and cook them over moderate heat, stirring frequently, for 8 to 10 minutes, or until they are lightly colored.
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5. Pour in the wine and boil it briskly, to reduce it to ¼ cup. Place the tongue on top of the vegetables and add the beef stock, parsley and bay leaf.
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6. If the stock does not rise 1/3 of the way up the side of the tongue, add more stock or water. Bring to a simmer, cover, and place in the middle of the oven for 1½ hours, or until the tongue is tender and can be easily pierced with the tip of a knife.
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7. Transfer the tongue to a heated platter and carve it into thin slices. Strain the braising liquid and serve as a sauce.
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