Begin by placing your corned beef brisket into the slow cooker. Pour in the water, beef broth, and apple cider vinegar. Set the slow cooker to low heat.

Carefully add the quartered onion, smashed garlic cloves, baby carrots, mini gold potatoes, and cabbage wedges to the slow cooker.

Cover the slow cooker and cook on low for about 4 to 6 hours, until the beef is fork-tender.

In a separate bowl, combine honey, Dijon mustard, whole grain mustard, and an extra tablespoon of apple cider vinegar to make the glaze.

With 30 minutes left, open the slow cooker and brush the honey-mustard glaze over the corned beef.

Once finished, remove the brisket from the slow cooker, let it rest for about 10 minutes, then slice and serve with the cooked vegetables.