adapted from Smitten Kitchen

1/2 cup red wine vinegar

1/2 cup cold water

1 tablespoon salt

2 tablespoons sugar

2 to 3 dashes of hot sauce

1 red onion, sliced into thin half moons

In a large bowl stir the red wine vinegar and the water together. Stir in the salt and sugar. Stir until dissolved. Add the hot sauce. Stir in the onions and let sit for at least 2 hours. Can be made overnight. Serve pickled onions on top of the beef.