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": "297af11ce2634734bcf9efa23c9e1069",
    "updated": "2025-05-19T20:30:17.978Z",
    "title": "Red-Cooked Oxtail Stew",
    "subtitle": "",
    "description": "Oxtail creates a rich and flavorful dish, thanks to its suitability for slow, extended stewing. This slow cooking process allows the meat to both release and absorb flavors gradually. Chinese aromatics and spices complement the bold taste of the oxtail perfectly. An advantage of this stew is that it can be prepared in advance and its flavors improve when reheated.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "groundnut or vegetable oil",
          "oxtail, separated into sections",
          "carrots"
        ]
      },
      {
        "section": "FOR THE SAUCE",
        "ingredients": [
          "coarsely chopped garlic",
          "red fermented beancurd or chilli fermented beancurd",
          "fresh ginger",
          "shaoxing rice wine or dry sherry",
          "hoisin sauce",
          "dark soy sauce",
          "five-spice powder",
          "whole yellow bean sauce",
          "whole star anise",
          "chinese cinnamon bark or cinnamon stick",
          "chinese rock sugar or granulated sugar",
          "water",
          "salt and black pepper"
        ]
      }
    ],
    "instructions": [
      "Heat a wok or large frying pan over high heat until very hot.",
      "Add the oil, and once it is hot and starting to smoke slightly, add the oxtail. Reduce the heat and brown the meat evenly.",
      "Remove the oxtail and set it aside.",
      "Drain off most of the oil and fat from the wok, leaving about 1 tablespoon.",
      "Discard the remaining oil.",
      "Reheat the wok and the remaining oil, then add the garlic and fermented beancurd. Stir-fry for about 30 seconds.",
      "Add the remaining sauce ingredients along with salt and black pepper. Bring the mixture to a simmer, then transfer it to a large flameproof casserole dish. Add the oxtail to the casserole.",
      "Bring to a boil, then reduce the heat to very low. Cover and cook for 2 hours, or until the meat is extremely tender.",
      "While the oxtail is cooking, peel the carrots and cut them into 5cm (2in) pieces.",
      "Once the meat is tender, add the carrots and cook for another 40 minutes.",
      "Skim off any fat from the surface, then transfer the stew to a serving platter and serve immediately."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]