Combine brisket, ginger, orange peel, syrup, molasses, orange juice, brown sugar, oil, tomato paste, garlic, salt, ground red pepper and black pepper in large resealable food storage bag.
Seal bag; turn to coat.
Refrigerate 2 hours or overnight, turning the bag several times.
Remove brisket to Crock-Pot® slow cooker. Cover; cook on LOW 7 to 9 hours or on HIGH 3 ½ to 4 hours.
Remove brisket to large cutting board; thinly slice across grain.
Serve and enjoy with potatoes and green beans, if desired.
