Start by placing the small potatoes, quartered onion, baby carrots, and cut celery in the bottom of a 6-quart slow cooker. Add the minced garlic.

Carefully set the corned beef brisket on top of the vegetables, fat side facing up. Pour in any juices from the corned beef package and add pickling spice.

Add enough beef broth to cover the corned beef, aiming for about 3 cups.

Cover your slow cooker and set it to cook on low for approximately 9 hours. Do not open the lid during this time.

In the last hour of cooking, add the cabbage cut into wedges on top of the brisket. Cover and cook until the cabbage is tender.

Once cooking is complete, remove the brisket, trim excess fat, and slice against the grain. Serve with vegetables.