Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "6a0c322f9fb641cd8242cbd52a00bad7",
    "updated": "2025-04-24T10:14:59.256Z",
    "title": "Braised Beef with an Abundance of Onions",
    "subtitle": null,
    "description": "This simple dish transforms a few basic ingredients into a truly delightful and satisfying meal.  It requires minimal effort and produces tender, flavorful beef that's perfect on its own or used in other recipes.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "boneless beef chuck roast, cut into two or three large pieces",
          "kosher salt and freshly ground black pepper",
          "extra-virgin olive oil",
          "unsalted butter",
          "onions, sliced as thin as possible",
          "garlic cloves, smashed and peeled",
          "handful thyme sprigs",
          "dry, unoaked white wine"
        ]
      }
    ],
    "instructions": [
      "Season the beef generously with salt and pepper. Place it on a plate and let it sit at room temperature for approximately 1 hour.",
      "Preheat oven to 300°F.",
      "Heat a large, heavy oven-safe pot with a lid (such as a Dutch oven) over medium-high heat.",
      "Pat the beef dry with paper towels.",
      "Add the olive oil to the pot and carefully place the beef inside.",
      "Slightly reduce the heat and sear the beef without moving it until the first side is deeply browned, about 6 minutes.",
      "Turn the beef pieces and continue browning all sides, ensuring the pan juices don't burn.",
      "Once browned, add the butter, onions, garlic, and thyme sprigs to the pot.",
      "Lightly season with additional salt and pepper.",
      "Stir to combine, allowing the butter and onion moisture to deglaze the pan.",
      "Arrange the onions mostly beneath the beef and cook until softened and fragrant, about 10 minutes. Avoid browning the onions.",
      "Pour in the wine and bring to a gentle simmer.",
      "Cover the pot and place it in the preheated oven.",
      "Braise until the beef is extremely tender and the juices have thickened, approximately 1½ to 3 hours. Ensure adequate cooking time.",
      "Remove the tender beef from the pot and let it rest on a cutting board for about 15 minutes.",
      "Slice the beef thickly, or shred it into smaller portions, and arrange on a platter.",
      "Check the onions' seasoning, adjust if needed, and spoon them over the beef."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]