Place the corned beef in a Dutch oven or in a stock pot. Add the water and spices. Cover, bring to a boil, then reduce heat. Simmer for about 2 to 3 hours or until tender. Add the potatoes, carrots and onion. Cook for about 30 to 40 minutes or until the vegetables are barely tender. Meanwhile - Mix the honey, mustard and brown sugar together. Add this mixture to the corned beef along with the cabbage wedges. Cook for about 20 to 30 more minutes or until the cabbage is cooked. Remove the corned beef. Slice the corned beef into serving size pieces. Place the corned beef on a large serving platter with the cabbage and other vegetables.
Slow Cooker Directions -