In a medium saucepan,heat the oil and sauté onion and garlic until lightly browned. Add the tongue and continue to sauté until brown. Season with salt and pepper to taste.
Add all the other ingredients, except for 2 tablespoons of Madeira, and stir well. Cover and turn heat down to low. Simmer for one hour, stirring occasionally, then taste the tongue for desired doneness and continue cooking. The longer this stew simmers,the better it will taste – about three hours is best. Just before serving,reheat, adjust seasonings, and add the remaining Madeira.
To prepare the vegetables, boil or steam them and season to taste. If desired, just before serving, lightly sauté them in a little butter.
To serve, arrange separate mounds of vegetables on one side of a deep plate. Pile the stew (sauce to be served separately) on the other side of the plate and top with a little sauce. Sprinkle with minced parsley and serve immediately.